Parwal Aloo Dum

One of the authentic Bihari Cusine prepared without any garlic or onion is this quick recipe. Tasty,traditional yet simple,is the mouth watering gravied vegetable. Eaten in almost all Bihari households for lunch with dal and rice, can also compliment well with chapati. Traditionally fresh masala was prepared on the mortar and pestle. Dry spices have been used here which are commonly available in all kitchens, soaked in water to release all its properties, the great aroma which gives a good texture or a great body to the dish. Use of fresh coriander gives it a beautiful aroma and a great look. A lovely dish which can be prepared during a puja at home as it's a real great recipe minus garlic-onion, very pure. Traditionally Bihari sabji's are made in mustard oil so did I use it here. When this dish has to be prepared for the puja one can use pure desi ghee which would definately turn out to be a real  toothsome dish. Do try it out in your kitchens and leave your comments for this fingerlicking everyday sabji (tarkaari), a beautiful Indian recipe.

INGREDIENTS -

Parwal (Snake Gourd) - 250 gms

Boiled Potatoes - 2 medium

Bay Leaf - 2 small

Dry Spices -

Coriander Powder - 2 tbspn

Chilly Powder - 1 1/2 tbspn

Garam Masala Powder - 2 tspns

Haldi powder - 1 1/2 tspns

Sabji Masala - 1 tspn

hing powder - 1 tspn

Salt - to taste

Mustard oil for cooking

METHOD -

• Put all dry masalas and the salt in a big katori or a small bowl.
• Add to it 1/2 cup water and mix well without any lumps being formed.
• keep it aside.
• Boil and Peel Potatoes and cut them into 4 large pieces. 
• Parwal first needs to cut length wise, then cut each length into half.
• Heat mustard oil in a kadhai to a smoking point.
• When the oil is hot lower the flame and add bay leaf.
• Soon add parwals and saute till the oil is well coated to it.
• Add to it the potatoes and saute well.
• Increase flame to high and let the parwals turn slightly pink.
• Lower the flame again.
• Add the dry masala paste that was made first.
• Bhuno /saute over low flame.
• Add a little more than 1 cup water. Mix well.
• Transfer this into a prestige cooker and give one whistle.
• When prestige cooker gets cool, using the back of kalchul (ladle) press the potaotes lightly, sort of mashing the potatoes.
• This helps to give a good texture or a great body to the dish.
• Transfer into a serving dish and sprinkle freshly chopped coriander leaves.
• Serve hot with rice and daal.