Parval Batata nu Shaak | Pointed Gourd and Potato Curry
Parval nu Shaak is a traditional Gujarati dish featuring a blend of parval (pointed gourd) and potatoes cooked in a family recipe with dhana jeeru, green chilies, turmeric, and chili powder. The unique cooking method involves a large pan with a water-filled lid, preserving the dish's authentic flavors and achieving the perfect texture without excess moisture.
Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 4
Ingredients
- 20 parval (400g, sliced into 1/4” sticks)
- 4 small red or gold potatoes (250g, cut into 1/4” sticks)
- 3 Tbsp oil of choice
- 1 tsp cumin seeds
- 1/8 tsp hing (asafoetida)
- 1 green chili (or to taste, chopped)
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri red chili powder (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 Tbsp dhana jeeru powder (heaping)
- Cilantro
Instructions
- Prepare the parval by lightly skinning the outside with a knife or peeler. Cut in half and remove any dark seeds. Then cut into 1/4 inch slices. Each parval will make 6-8 slices depending on the size of the parval. Peel and cut the potatoes into slices of the same size.
- Make a vaghar (tempering) by heating some oil in a pan. Add cumin, let it sizzle for a few seconds, then add hing.
- Add potatoes and parval to the pan. Cook for 8-10 minutes, until the potatoes are turning golden, then add turmeric, red chili powder, salt, black pepper, green chili, and dhana jeeru.
- Cover with a flat-bottomed lid with a lip (or a large pan that completely covers the pan below) and add ½ cup water. Cook until the potatoes and parval are fully cooked, stirring every 3 to 5 minutes. The potatoes should be fork tender.
- Remove from heat, add cilantro, and serve.
Nutrition
- Calories: 249
- Carbohydrates: 35
- Protein: 4
- Fat: 11
- Saturated Fat: 1
- Polyunsaturated Fat: 3
- Monounsaturated Fat: 7
- Trans Fat: 0.04
- Sodium: 368
- Potassium: 991
- Fiber: 4
- Sugar: 3
- Vitamin A: 22
- Vitamin C: 21
- Calcium: 29
- Iron: 2