2 Aloo (potatoes) chopped)
1/4 kg Parval (chopped)(pointed gourd)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
1 Tea spoon haldi
1 Tea spoon lal mirch
Pinch of hing
2 Tea spoons of gud (jaggery)(optional)
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Salt to taste
Heat oil in a pan and add rai and hing.
Add chopped parval and aloo.
Add haldi, mirch, dhania powder, garam masala and salt .
Mix well, cover and keep on low flame till it is cooked.
Add gud, mix and remove from flame.
Serve with roti or paratha.