इस तरह से बनाए सूखी आलू परवल की सब्जी

Ingredients

• 120 grams Potatoes (peeled and sliced thinly)
• 250 grams Parwal (Pointed Gourd) (peeled and sliced thinly)
• 2 medium Onion (sliced into thin rounds)
• 2 Green Chilies (slit lengthwise)
• 4 cloves Garlic (minced)
• 2 tablespoons Vegetable Oil (for sautéing)
• 0.5 teaspoon Cumin Seeds
• pinch Asafoetida (Hing)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder (adjust to taste)
• 0.5 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Amchur (Dry Mango) Powder
• 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• to taste Salt
• 2 tablespoons Water (helps steam the vegetables)

Instructions

1. Prepare Potatoes and Parwal

   Wash, peel, and slice the potatoes and parwal into thin rounds. Soak the potato slices in water for a few minutes to prevent oxidation.

   Time: PT5M

2. Chop Aromatics

   Slice the onions thinly, slit the green chilies lengthwise, and mince the garlic cloves.

   Time: PT5M

3. Temper Spices

   Heat oil in the kadhai over medium heat. Add cumin seeds and a pinch of hing; let them sizzle for about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

4. Sauté Garlic and Chilies

   Add minced garlic and slit green chilies to the oil. Stir quickly for 30 seconds until fragrant.

   Time: PT30S

5. Cook Onions

   Add the sliced onions and sauté until they turn golden brown, about 2–3 minutes.

   Time: PT3M

6. Add Potatoes and Parwal

   Add the sliced potatoes and parwal to the pan. Stir‑fry for 3–4 minutes until they start to brown lightly.

   Time: PT4M

7. Steam the Vegetables

   Add 2 tablespoons of water and salt to taste. Cover the kadhai, reduce heat to medium‑low, and cook for 5–6 minutes until the vegetables are tender.

   Time: PT6M

8. Add Spice Mix

   Uncover and sprinkle turmeric, red chili powder, coriander powder, garam masala, and amchur powder. Mix well and cook for another 2 minutes.

   Time: PT2M

9. Finish with Herbs

   Add crushed kasuri methi and chopped fresh coriander leaves. Give a final stir and turn off the heat.

   Time: PT1M

10. Serve

    Transfer the hot Alu Parwal Dry Tangy Sabzi to a serving bowl and enjoy with roti, paratha, dal, or rice.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g