As a kid, I never used to like parwal . Whenever parwal curry was prepared in my home, it was always accompanied by hysterical tantrums from my side. But now that I have grown up,I am trying to find ways in which I can become friends with this vegetable .The dish I describe here is one such attempt.
Parwal Aloo can be made both as a curry as well as a dry dish. Since I have not yet mastered the art of preparing curries, I am going to describe the dish in it’s dry form.
To make Parwal Aloo, first cut both the vegetables lengthwise. Next heat oil in a kadhai and season the oil with coriander powder, red chilli powder and turmeric. Make sure the spices do not burn.Next, quickly add the parwal and aloo and give a proper stir.Cover the kadhai and let it cook for 10-15 min. Keep stirring in between to make sure that the veggies do not stick or burn.If at any time the dish gets too dry, then add some water. Finish the dish by seasoning with salt and amchoor (dry mango powder).
This is only the beginning of my experimentation with parwal. Next I would like to attempt parwal curry and stuffed parwal. And I hope that my fear of parwal dies forever