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Aloo Parwal Ki Sookhi Sabzi - Pointed Gourd and Potato Dry Vegetable

Updated on August 4, 2018
rajan jolly profile image

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Aloo Parwal Ki Sookhi Sabzi | Pointed Gourd and Potato Dry Vegetable


A tangy and delicious dry vegetable made with potatoes & pointed gourd cooked in a variety of spices.

Buy parwal that are bright, glossy and immature as these have small, soft seeds which will enhance the palatability of this dish. Remove the hard, mature seeds before you make the vegetable.

Parwal called potol in Bengali & green potato in India is a much-consumed vegetable in the states of Orissa, Bengal, Assam, Bihar, and UP.

Parwal start arriving in the markets around Diwali time & are available right through winter.

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 3-4 servings


  • 1 tbsp oil
  • 250 grams parwal/pointed gourd, sliced in half
  • 2 medium sized potatoes, peeled and sliced
  • 1 medium sized tomato, sliced and seeds removed
  • 1/2 tsp rai/mustard seeds
  • 1/2 tsp jeera/cumin seeds
  • 1/2 tsp black pepper powder
  • 1/2 tsp jeera/cumin seed powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur/dry mango powder


  1. Slice off the ends of the parwal & slice into 2 lengthwise. Remove the seeds that have matured leaving the soft ones intact. As a rule, always buy parwal that yield slightly to pressure when pressed
  2. Keep pan on medium heat. Add oil and let it get hot
  3. Add the rai, jeera & haldi powder. Let the rai & jeera sputter
  4. Reduce gas to low & add the parwal, potatoes & salt. Stir & mix well then cover with lid
  5. Check back after 5 minutes. Lift the lid & stir then add the rest of the spices except amchur. Stir well
  6. If the masala is drying up add a little water. Stir & cover with lid
  7. Repeat this process of checking on the parwal every 5 minutes and giving it a stir
  8. Cook till potatoes turn soft (in our case this took 15 minutes). Now add the amchur and the tomatoes, and mix well. cover again and cook for 2 more minutes. Transfer to a serving bowl
  9. Serve as a side dish with Indian flatbread: roti or paratha

Aloo Parwal Ki Sookhi Sabzi | Pointed Gourd and Potato Dry Vegetable

© 2018 Rajan Singh Jolly


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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      12 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Yes, I have noticed it too, Peggy, when reading some other recipes on Delishably. I wonder what the reason is? Has anyone pointed to this issue in the forums? Something seems to be amiss when one isn't able to comment on an article.

    • Peggy W profile image

      Peggy Woods 

      12 months ago from Houston, Texas

      I have never seen parwal for sale over here. I could probably use other types of summer squash to replace it in this recipe. By the way, have you noticed that the posts shifted over to the new site on delishably no longer have a place to make comments? That is a shame since the vast majority of your articles make it onto that site.

      Do you know if there is anyway around it?

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 years ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you manatita.

    • manatita44 profile image


      3 years ago from london

      Haven,t heard of green potato I don't think. Looks like a dish I've eaten though. Seems familiar somehow. Looks delicious!

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 years ago from From Mumbai, presently in Jalandhar, INDIA.

      Pointed gourd is a summer vegetable and much smaller in size than cucumber and squash. I hope you can find them and try preparing them. Thank you, Peggy.

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      Thanks for introducing me to another food with which I am unfamiliar. I looked up the pointed gourd and saw on Wikipedia that it is a perennial vine producing fruits similar to cucumber and squash. I do not remember seeing any of those in our local markets but will now look for them to see if I can find them. Thanks for your good sounding recipe.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 years ago from From Mumbai, presently in Jalandhar, INDIA.

      We do fry, rather, shallow fry the parwal but only when we make stuffed parwal. Your idea of frying the parwal and potatoes and then cooking with the spices seems a good one too. Will give it a try.

      Thank you for reading and sharing your thoughts Rinita. Much appreciated.

    • Senoritaa profile image

      Rinita Sen 

      3 years ago

      Parwal is much revered in my cuisine but we make this slightly differently. The spices are more or less the same, but we first fry the parwal and the potatoes (separately), and then put them back in the pan with spices. Maybe a bit low on the health quotient, but tastes good. Thank you for sharing your recipe. I really like reading your introductions.


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