There are many exotic vegetables across the world, And India has a really wide range of exotic and unique vegetables at that which many people are unaware of. Each province/State in our country has its own unique cuisine.
The veggie called “parval” or ‘potol’ scientifically known as Trichosanthes dioica, is a veggie used in many Northern and Eastern cuisines of Indian cooking. One of the most popularly cooked version of parval (potol) is with potatoes called “Aloo potol” / Aloo parwal !
Aloo parwal curry is easy to make and healthy too!
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| Parwal/Potol Vegetable |
-Potol/Parwal (trichosanthes dioica) -cut into halves
-Ginger paste: 2 tsp
-Hing(asafoetida): 1 pinch
-Dhania powder(coriander powder): 1 tsp
-Haldi powder (turmeric): 1 tsp
-Mirchi powder (red chilli powder): 1 tsp
-Garam masala powder : 1 tsp
-Ghee(Indian clarified butter): 1 tsp
-Fresh coriander leaves
-5 spices(panch phoron): cumin seeds, nigella/black caraway seeds, fennel seeds, radhuni/wild celery seeds, mustard seeds
Procedure:-
- First shallow fry the potatoes and diced parval (separately) and kept it aside.
- Take 1 tsp of oil in the kadai (wok) and add 'panch phoron' ie a mix of 5 indian spices: (jeera,kalonji,saunf,radhuni &sarso)
- When the spices start spluttering, add the ginger paste.
- Then add the diced tomatoes and cook till the oil separates in the pan.
- Now add the spices: turmeric, coriander and chilli powder & cook for 5-10 minutes.
- Once you smell the aroma coming from the spices, that time add the fried parval and potatoes and salt and sugar according to your taste.
- Add a cup of water and let the curry boil.
- Lastly when oil starts appearing at the top, add little ghee and 1 tsp of garam masala to it and mix it nicely.
- Sprinkle coriander leaves as a garnish and serve hot with steaming rice.
~ENJOY~
What is the spice Panch Phoron?
Here: Bengali Spice Mix (Wiki)
Can I buy it online (as a readymade mixed packet) ?
Yes, they are available as ready packets
Buy them online here at:
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