Ember Crest recipe
Achari Aloo Parwal Fry
A dry potato and pointed-gourd fry coated with tangy achari masala.
- Prep
- 15 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Easy
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Ingredients
- 350 g parwal (pointed gourd), scraped lightly and cut into wedges
- 300 g potatoes, cut into 2 cm cubes
- 100 g onion, thinly sliced
- 35 ml mustard oil or neutral cooking oil
- 4.5 g salt, then adjust to taste
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 40 ml water
- 10 g Bharwa Achari Masala
Instructions
- 1Heat the oil in a wide pan and cook the onion until lightly golden.
- 1Add potatoes and cook covered on low heat for six minutes, stirring once.
- 2Add parwal and continue cooking covered for ten to twelve minutes until both vegetables are nearly tender.
- 3Mix Bharwa Achari Masala and salt with the water, add it on low heat and toss well.
- 4Cook uncovered for four to five minutes until the vegetables brown lightly and the coating becomes dry.
- 5Finish with lemon juice and coriander and serve with dal and roti.
Recipe notes
Keep the potato and parwal pieces similar in size so both finish cooking together. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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