Aloo Parval bari


2 Aloo chopped longitudnally
5-6 Parval chopped longitudnally
1 Onion
2 Tomatoes
1/2 Inch piece of adrak
2 Cloves of lahsun
1/2 Tea spoon garam masala
1 Tea spoon dhania powder
3/4 Tea spoon haldi
3/4 Tea spoon lal mirch
1 Table spoon oil or desi ghee
1/2 Tea spoon jeera
1/2 Inch piece of tej patta
2 Urad bari(crushed)
Salt to taste


Grind tomatoes,adrak,lahsun and onion in a mixer jar.
Heat ghee in a pressure pan and add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Add haldi,mirch,dhania powder and salt.
Add urad bari. aloo and parval, mix well.
Pour warm water to get the required consistency.
Pressure cook or cover and allow it to cook.
Add garam masala.
Serve with hot phulka,puri or paratha.


Aloo Parval


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.