Ingredients: 400 grams Pointed gourd (Parval) – sliced lengthwise,3 Potatoes (Aloo) – sliced lengthwise,1 Onion – finely chopped,1 Tomato – finely sliced,2 tablespoons Mustard oil,1/2 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Amchur (Dry Mango Powder),Salt – to taste,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Kalonji (Onion Nigella Seeds),1/4 teaspoon Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies – broken into 2
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix. Set aside to use later.Place a pressure cooker on the heat and add mustard oil to it. Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle.Add onions and saute until just light golden brown. Do not burn them.Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes.Add haldi, ground spice mix, amchoor and mix well to coat the vegetables.Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles.Turn the heat off and allow the cooker to cool down until the pressure releases naturally.Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates.Serve it in a dish and garnish with fresh coriander leaves. Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.