Parwal (pointed gourd) is one of my best-loved vegetables and it is present consistently in our weekly menu. I cook parwal in any form, be it a gravy or bhujiya or with any meat dishes and even Bengali style delicacy. I know, many people run away from the meal hearing parwal as a lunch or dinner menu. However, it is lesser known fact that parwal is one of the highly nutritious vegetable loaded with essential vitamins and minerals. So, even if you don’t like it, try to include it in your meal even in small amount. The recipe of parwal that I am sharing with you all today will be loved by you all, I believe :). Here is the delicious spicy Parwal Aloo Ki Achari Bhujiya laden with aromatic pickling spices which you can enjoy with hot phulkas, parathas or pooris. I enjoy it with hot crisp layered paratha the most. This bhujiya preparation is an easy affair and can make its way to breakfast, lunch or dinner. In North India, this is generally relished with parathas or pooris during breakfast. Spiciness can be adjusted as per your liking. Achari Masala used in this recipe can easily be made at home and can be stored in a clean airtight container for a long time so that you can use as and when needed. So, let’s go through how to make this easy and delicious bhujiya at home.
400grams, parwal (pointed gourd), sliced lengthwise
3-4nos, medium potatoes, sliced lengthwise
1 nos, medium onion, finely chopped
1 nos, medium tomato, finely sliced
2 tablespoon, mustard oil
1/2 teaspoon, nigella seeds
1/2 teaspoon, fennel seeds
1 green chili, finely chopped
½ teaspoon, turmeric powder
¾ teaspoon, amchoor
1 tablespoon Achari masala
Salt to taste
In a pressure cooker, heat mustard oil until smoky.
Reduce the heat to low.
Add nigella seeds, fennel seeds and allow it to crackle.
Add onions and fry until just golden brown. Do not burn them.
Add potatoes(Aloo), parwal, green chili and sliced tomatoes.
Saute on high heat for 3 to 4 mins.
Add of haldi, Achari masala, amchoor and mix.
Sprinkle some water, cover and cook until done.
Lastly, add salt, mix and cook for another minute.
Dish out and garnish with fresh coriander leaves
Serve hot with pooris or phulkas of parathas of your choice