Aloo Parval: Potato Pointed Gourd Curry

14 May

If we look hard enough, we will find parval (pointed gourd) in South India but it just isn’t the same. The skin is too thick, the insides yellow. Not like the beautiful green ellipsoids we get back in Bihar. During this visit to Patna, I brought back a packet of fresh parval, determined to make aloo parval. I was surprised at my own excitement to be cooking this vegetable – as far as I can recall, parval never made it to my "favorite veggies" list and yet, here I was, giddy with happiness at the thought of eating parval from Bihar. There is something to be said for deprivation.

Here is a simple aloo parval recipe. This goes well with dal, rice or chapatis.

You Need:

Potatoes – 1, skinned
Parval – 250grams
Onion – 1
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Red chili powder – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Salt – to taste
Mustard seeds
Mustard Oil – 2 teaspoons

How To Make Aloo Parval:

Remove the ends of the pointed gourd, slice it vertically into four wedges (six if the gourd is thicker).

Skin the potatoes. Slice the potatoes lengthwise to match the shape of the pointed gourd. Peel and slice the onions similarly.

Heat the mustard oil in a pan. Crackle the mustard seeds, slide in the onion slices and let them fry on medium-high heat.

After two minutes, add the potato slices. Cook covered for five minutes, tossing occasionally till potatoes are half-done. Add the pointed gourd wedges, all the dry masala powders (cumin, coriander, red chili, turmeric) and salt. Cook covered for another five minutes.

Finally, uncover and cook for another five minutes or till the vegetables are fully done.

Serve with dal and chapatis or rice.

Aloo Parval