Parwal Aloo Tarkari

Tarkari is a curry with stew like consistency. I have added a couple of potatoes, is totally optional. On other occasions have cooked with beans, carrot or broccoli, was absolutely yum.

Pointed gourd (Trichosanthes dioica )belongs to the Cucurbitaceae family, similar to cucumber & squash.
The vegetable is rated as one of the nutritious foods, with goodness of vitamin A, vitamin B1, vitamin B2 and vitamin C.

An interesting fact, Pointed gourd also known as “Green potatoes” though you will be surprised to know that it offers you very less calories and hence it helps to keep the cholesterol levels in control.

Pointed Gourd Curry is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the pointed gourds, when combined with garam masala powder, fresh onion, tomatoes & ginger brings out a rich texture and flavour of the curry.

Each region of India makes different variations of this recipe and it takes no effort to make these two vegetables taste good.

I am totally nutritious, just tuck in.

✅Gluten-free
✅Low carb
✅Vegan

Parwal Aloo Tarkari

Pooja Yadav

Tarkari is a curry with stew like consistency. I have added a couple of potatoes, is totally optional. On other occasions have cooked with beans, carrot or broccoli, was absolutely yum.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

• Indian Pressure Cooker or Slow Cooker

Ingredients

  

• 7-8 pieces pointed gourds
• 1-2 medium size potatoes
• 1 small- medium size onion, sliced
• 2 small tomatoes, purée
• 2 green chilies, chopped
• 1/2 tsp fresh ginger paste
• 1 -2 bay leaves
• 2 tsp toasted coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp dry mango powder
• 1/4 tsp asafoetida
• 3/4 tsp red chilli powder
• 3 tbsp mustard oil, as required
• some fresh coriander chopped, for garnish
• salt to taste

Instructions

 

• Nip the stem ends, cut lengthwise in two halves. Remove any fibers and seeds that are yellow and hard, as these remain tough even when cooked.
• Slice a medium sized onion.Grind together tomato, green chili and ginger to a fine paste.
• Heat mustard oil in the pressure cooker, add in a bay leaf & when it starts to crackle, add green chillies & asafoetida.
• Next goes in sliced onions, sauté until translucent & lightly golden. Keep on a medium heat without burning it.
• Add the tomato paste and all the powdered spices except dry mango powder and sauté till oil start separating from the content.
• Now add potatoes and parwal and saute for few minutes.
• Pour in 1.5 cup vegetable stock or water and mix it well.Pressure cook for 2- 3 whistles. Alternatively cook till the vegetables become soft.
• Open the cooker and add chopped coriander and mango powder or lemon juice and mix.
• Serve with chapati, paratha or jeera rice

Notes

The curry is adaptable and you can vary the tang and heat content as per you taste.

Adjust the stock or water content in gravy to your taste. Use of stock brings more flavour to the curry.

Use lemon juice, if dry mango powder not available.

I prefer mustard oil to cook pointed gourds, please be free to use the cooking oil of your choice.