Ingredients
- parwal (pointed gourd), scraped lightly and cut into wedges
- potatoes, cut into 2 cm cubes
- onion, thinly sliced
- mustard oil or neutral cooking oil
- salt, then adjust to taste
- lemon juice
- chopped fresh coriander
- water
Vegan Recipe
Achari Aloo Parwal Fry
A dry potato and pointed-gourd fry coated with tangy achari masala.
Method
Heat the oil in a wide pan and cook the onion until lightly golden.
Add potatoes and cook covered on low heat for six minutes, stirring once.
Add parwal and continue cooking covered for ten to twelve minutes until both vegetables are nearly tender.
Mix 10 g of Bharwa Achari Masala and salt with the water, add it on low heat and toss well.
Cook uncovered for four to five minutes until the vegetables brown lightly and the coating becomes dry.
Finish with lemon juice and coriander and serve with dal and roti.
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