Aloo Parval Sabji (Potato & Pointed Guard curry)

This is a simple yet splendid curry/sabji. Like the ivy guard (tindora/gilada), Parval belongs to the cucumber family. Parval (pointed guard) is more seen in the cuisines from eastern states of India. Parval has numerous health benefits. It is also said that the seeds present in this guard are good for controlling blood sugar and cholesterol. So even the seeds are used while cooking this vegetable. (Since this is a dry sabji, the seeds are not included in this recipe. When making gravies it will be good to include, but it is finally your choice, you can add them if you like). Also you can make this curry without potato, but with potato you get an enhanced taste. Let's see the recipe details.

(Video - Making of Aloo Parval Sabji)

Ingredients

Parval 200g
Potato 1 big
Garam masala 1/2 TSP
Sambhar powder 1/2 TSP
Red chilli powder 1 TSP
Sugar 3/4 TSP
Besan 1.5 tbsp
Rice flour 1 TSP
Asafoetida 1/4  TSP
Turmeric 1/4 TSP
Jeera 1/2  TSP
Oil : 4-5 tbsp
Ghee : 1/2 TSP (optional)

Method

1. Chop parval thin and longitudinally. (Remove the seeds. Since this is a dry sabji, the seeds are not included in this recipe. When making gravies it will be good to include, but it is finally your choice, you can add them if you like)
2. Chop potato similar to parval
3. Take 2 tbsp oil in pan, add  jeera, then add parval, mix well.
4. Add potato, mix well. Add turmeric, salt, asafoetida and saute with closed lid on low to medium flame till vegetables are 80% cooked. (open lid and stir often to avoid burning of food)
5. Open lid, add red chilli powder, garam masala, sambhar powder, 3/4 sugar, besan and rice flour.
Add 2-3 tbsp oil and saute with open lid on medium flame for 3-4 min.Stir often to avoid burning of food. (Adjust oil, salt and sugar as required.)
6. Add half tsp ghee , mix once and switch off flame. (adding ghee is optional)

Delicious aloo parval sabji is ready