Aloo Parwal

If there is one kind of vegetable I don’t like, it is the gourd family. We just don’t get along. I know they’re healthy and all that, but somehow I’ve never been able to get myself to like them. Except one. Parwal (pointed gourd) has somehow made it into my acceptable vegetables list, despite being a gourd. I think it’s because it used to be made fairly often at home and was made in just two ways – as a pan fry by itself or as a pan fry with potatoes 🙂 Potatoes make most things alright!

Parwal comes broadly in two forms – thinner with tiny seeds or fatter with big seeds. The thinner one can just be split lengthwise and used as is while for the fatter ones I recommend removing the seeds as they can be a little bitter. You can also choose whether you want the skin on or peeled, both work fine. I prefer the thinner ones with skin on and the other without.

The recipe is super easy to make and just requires basic spices. It comes together quickly and is best had with Dal and either rice or chapati.

It helps to cut both the potatoes and the parwal similarly so that they look like they belong together 🙂

Be patient and let everything cook through well and then you’re ready to serve 🙂

This takes me back to simple meals at home and the beauty of cooking with the basics, nothing fancy. Just a tasty, easy, home meal 🙂

Aloo Parwal

  • Servings: 2-3
  • Difficulty: Easy
  • Print


250g parwal (pointed gourd) – sliced lengthwise, peeled/deseeded if needed

3 medium potatoes – peeled and sliced lengthwise

1 tsp cumin (jeera) seeds

1/4 tsp asafoetida (hing)

2 green chillies – split lengthwise

1/2 tsp turmeric (haldi) powder

1.5 tsp coriander (dhania) powder

1 tsp garam masala

1 tsp amchur (dried mango) powder

2 tbsp mustard oil

Salt to taste

2 tsp coriander leaves – chopped

1 tsp lemon juice


  1. Heat a pan and add oil. Once the oil is warm, reduce to medium heat and add cuim seeds
  2. Once the seeds crackle, add the green chillis and asafoetida (hing). Saute for 30 seconds
  3. Add the potatoes, mix well and cook for 2-3 minutes
  4. Add the parwal, turmeric powder, salt, coriander powder and mix well
  5. Cook for 20-25 minutes till almost done
  6. Mix in the garam masala and amchur. Cook for another 10-15 minutes till potatoes and parwal are ready
  7. Squeeze lemon juice and add coriander leaves. Adjust salt. Serve! 🙂

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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