Parwal Aur Aloo ki Sukhi Subzi, Microwave Recipe
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 48930 times
Parwal is one of our country’s lesser-known veggies but lends itself well to the cuisine of Western India, where it is generally cooked with an exciting blend of spices.
In this mouth-watering Parwal aur Aloo ki Sukhi Subzi, the parwal is cooked into a dry subzi along with the versatile potato.
A unique masala mixture that combines tomatoes, coconut and spices gives this subzi a zesty rush of flavour, which pulls it to the top of the popularity chart. This spicy and tangy subzi is sure to be enjoyed by young and old, even kids!
Take care while preparing the parwal. The pointed gourd has seeds, which must be removed. The slices should also be of a medium size, neither too thick nor thin – this will ensure that it gets cooked evenly and absorbs the flavours well.
Hariyali-Parwal is another variant of cooking parwal, it is with gravy and can be enjoyed with rotis as well as rice .
- Combine the pointed gourd, potatoes, oil, salt and 1 tbsp of water in a deep microwave safe bowl, mix gently and microwave on high for 8 minutes, while stirring thrice in between after every 2 minutes.
- Add the prepared masala mixture and 1 tbsp of water, mix gently and microwave on high for 3 minutes, while stirring once in between after 1½ minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||500.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||37.8 mg|
|Folic Acid||23.3 mcg|
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