Parwal Ki Sabzi


250 grams Parwal (pointed gourd)
150 grams Potato
2 Green chillies, finely chopped
1 inch minced Ginger
2 Table spoon Vegetable Oil
1/2 tea spoon Cumin seeds
1/2 Tea spoon Red chilly powder
1 Tea spoon Coriander powder
1/4 Tea spoon Garam masala
1/4 tea spoon Turmeric powder
1/4 Tea spoon Dried Mango powder
1 Tea spoon Fennel powder
A pinch Asafoetida
2 Table spoon Finely chopped green coriander for garnish
1/4 cup water
Salt as per taste
1. Wash and peeling parwal and chopp then in 1 inch pieces.
2. Wash and peel potatoes and chop them in a pinch pieces as well.
3. Heat oil in a heavy bottomed pan or Kadhai.
4. Keeping the head medium, add cumin seeds, asafoetida, green chillies and ginger, saute for a minute.IMG_E2042
5. Lower the flame and add turmeric powder, coriander powder red chilli powder and saute for 30 seconds.IMG_E2043
6. Add chopped parwal and potatoes, sprinkle salt to taste and gently.
7. Add 3-4 tbsp of water and mix well.IMG_E2045
8. Cover and cook on low flame for 4-5 minutes.
9. Check the sabzi after 4-5 minutes and stir gently.
10. Cover again and cook for another 4-5 minutes.
11. Check the sabzi, If there is need to add more water then add 2-3 tbsp of water into it.
12. Cook until potatoes get soft.
13. Add fennel powder, garam masala and dried mango powder. IMG_E2050
14. Mix well.
15. Cook for another 3-4 minutes.
16. Garnish with chopped green coriander and serve hot with chapathi, phulka or paratha.


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