Monday, April 17, 2017

everyday subzi : alu parval ki rassedar subzi

Alu parval is a summer time subzi that is on our table at least once a week. Alu parval bhujia is a popular recipe on this blog and even the parval ki mithai gets great feedback but strangely the alu parval ki rassedar (with a thin gravy) subzi has not been shared on the blog as yet, even though I make a few versions of it.

A few people pointed out at this lapse a few months ago but it was not parval season back then, though it was available in the markets, we don't eat any vegetables out of season as a rule so this recipe also comes when parval is well in season.

parval or pointed gourd

This version is alu parval ki patle rasse wali subzi (आलू परवल की पतले रस्से वाली सब्ज़ी) is suitable for summer dinners, keeping it light and soupy, to be consumed with thin rotis.

alu parval ki rassedar subzi

Made in pressure cooker, this one is a simple recipe inspired by the subzis made by the poori subzi stalls where the vegetables are not fried before currying keeping it light yet flavourful, frying the vegetables and bhuna masala separately is a normal practice in home cooking.

(2-3 servings)
300 gm small sized parvals (pointed gourd), preferably heirloom variety
2 small potatoes boiled, peeled and crushed by hands (not mashed)
1 tbsp everyday curry powder 
1/2 tsp turmeric powder
2 tsp ginger paste or minced ginger
1/2 tsp chopped green chilies
1/4 tsp red chili powder (optional)
couple of tejpatta 
1 tbsp mustard oil
salt to taste
1/4 tsp amchoor powder (optional)


Scrape the parvals using a paring knife, removing just the waxy layer, not peeling the green skin. Cut into halves length wise if the parvals are small, else crosswise.

Heat mustard oil in the pressure cooker pan, add all the spices, except amchoor, at once and stir to mix and cook. Wait till the spices get aromatic, add the parvals and toss and cook for 2 minutes.

Add the crushed potatoes and salt, toss to coat everything together. Pour 300-400 ml water, depending on how thin you want the curry, cover with lid and pressure cook till the whistle blows.

Switch off the gas and let the pressure release on its own. Open the cooker, adjust seasoning and add amchoor powder if needed.

alu parval ki rassedar subzi

Serve hot with thin rotis, some tomato chutney and some raita or plain dahi. This alu parval ki rassedar subzi is mildly spicy and very flavourful. We generally don't add coriander leaves but you can add if desired.

These subzis never need a garnish as I feel the herb garnish changes the taste. Some people like a sprinkle of bhuna jeer powder topped over this subzi over each individual serving. Try that and let me know if you like it.

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