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

Updated on August 4, 2018
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Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing 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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