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.
Servings: 4
Calories: 249kcal
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
- ⅛ tsp hing asafoetida
- 1 green chili or to taste, chopped
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder or to taste
- ¼ tsp black pepper
- ½ 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.
Video
Nutrition
Calories: 249kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 368mg | Potassium: 991mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 2mg