Potol Bhaja (Parwal ki Sukhi Sabji, Pointed Gourd) is a simple crispy sabzi served as a side dish. Parwal is a summer vegetable and is available in many eastern and northern states of India. This humble Parval is very versatile and can be made in various ways. It is used as an ingredient for stew, curry, sweet, or eaten fried. Mawe Ki Parwal is an exotic sweet meat made and relished during festivals.
I have used mustard oil as I love the pungency of it in many of the dry sabjis I cook. This bhaja is not deep fried but pan fried and takes a little longer to cook and turn crispy. If you want to know more about this vegetable then the link is provided here.
You may like to try our other recipes Kundru ki Sukhi Sabji, Gobhi Aloo Raseela and Lauki Stew (Bottle Gourd).
Yield: 2 serving
Prep time: 5 minutes
Total time: 20 to 25 minutes
Ingredients for Parwal ki Sukhi Sabji
300 grams parwal
1 green chilli slit (optional)
½ teaspoon jeera (cumin)
1 teaspoon coriander powder
½ teaspoon chilli powder
¼ teaspoon haldi (turmeric)
½ teaspoon amchur (mango powder)
Pinch of hing
Salt to taste
1 tablespoon mustard oil or any other oil
Directions for Parwal ki Sukhi Sabji
- Wash and lightly scrape the parwal and again wash it.
- Cut into thin wedges, approximately in 6 long pieces length wise.
- Heat the oil in a pan; add jeera and hing.
- Add parwal and saute for 2 to 3 minutes.
- Add salt and haldi and toss.
- Cover and cook till half cooked.
- Now open the lid and saute till they are dry and crisp.
- Add all the dry masala and saute for a minute.
- Serve with dal chawal or even roti.
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