Aloo parwal sabzi with roti
Parwal (potol) and potatoes cooked slowly in mustard oil with onion, jeera and turmeric until tender and browned at the edges: the summer sabzi of Bihar, UP and Bengal, eaten with rotis or with rice and dal. Bengali homes also make potol bhaja, simply fried, and aloo potoler dalna with a gravy.
- 40 minTime
- 38 minHands-on
- 4Portions
- 11 gprotein per portion
- 480kcal per portion
Ingredients for 4 portions
- 400 gParwal (pointed gourd), lightly scraped, halved lengthwise
- 300 gPotato, in wedges
- 1Onion, thinly sliced
- 2Green chillies, slit
- 3 tbspMustard oil
- 1 tspCumin, seeds
- 3 mlTurmeric
- 1 tspRed chilli powder
- 1 tspCoriander powder
- to tasteSalt
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- Put the atta in a bowl and add the water little by little, kneading to a soft, smooth dough. Cover and let it rest.
- Lightly scrape the parwal skin with a knife, leaving most of the green. Cut off the ends, halve them lengthwise and scoop out the seeds if they are hard. Peel the potatoes and cut them into wedges the size of the parwal pieces. Slice the onion and slit the green chillies.
- Heat the mustard oil in a kadai until it smokes, then lower the heat. Add the cumin seeds and, when they splutter, the onion and green chillies. Fry until the onion is soft, about 3 minutes.
- Add the parwal and potatoes with the turmeric, red chilli powder, coriander powder and salt and toss well.
- Cover and cook on a low flame for 15–18 minutes, stirring every few minutes, until the parwal and potatoes are tender and browned in places.
- Meanwhile, make the rotis: divide the dough into 12 balls and roll them out thin, dusting with a little atta. Cook on a hot tawa, flip when small bubbles appear, then puff them up directly over the flame. Brush with ghee and keep them wrapped in a cloth.
- Uncover and fry on a medium flame for 2–3 minutes, until dry and a little crisp at the edges. Serve with the rotis.
