Aloo Parwal Bhaji

Aloo Parwal Bhaji

Aloo Parwal Bhaji is generally accompanied with Dal and Rice and can also be served with Roti and Parathas.

The ingredients for Aloo Parwal Bhaji are as follows

1. Potatoes 200 grams

2. Parwal 400 grams

3. Ginger 50 grams

4. Tomato 75 grams

5. Green Chillies 10 grams

6. Coriander leaves 10 grams

7. Coriander powder 10 grams

8. Red Chilly powder 15 grams

9. Turmeric powder 5 grams

10. Refined oil 150 ml

The procedure for Aloo Parwal Bhaji is as follows

Peal the potatoes and cut them lengthwise.

Scrape the Parwal and cut them also in lengthwise order.

Deep fry the potatoes and parwal.

Now chop ginger, garlic, tomatoes, green chillies and coriander leaves.

Take kadhai and heat oil. Add the chopped ginger and garlic and fry properly.

After a minute add the green chillies and tomatoes and fry properly.

Now make a wet paste of coriander powder, red chilly powder and turmeric powder and add the paste into the kadhai and fry properly. If the masalas get stuck at the bottom, then add sprinkle of water and keep frying. 

When the masalas release the oil then add the fried potatoes and parwals and mix properly with the gravy. The gravy should be thick and should stick with the aloo and parwal. Don't add too much of water.

Finally garnish with chopped coriander leaves.

Your Aloo Parwal Bhaji is ready to serve.

Aloo Parwal Bhaji Ready to Serve

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Aloo Bhindi Masala

Aloo Bhindi Masala Ready To Serve

Ingredients required to make this dish

1.  Potatoes 200 grams

2.  Bhindi 400 grams

3.  Refined oil 300 ml

4.  Onion 100 grams

5.  Ginger 30 grams

6.  Garlic 30 grams

7.  Coriander powder 10 grams

8.  Turmeric powder 5 grams

9.  Red chilli powder 10 grams

10. Coriander leaves 25 grams

11. Green chilli 15 Grams

12. Garam masala powder 15 grams

13. Salt to taste

14. Sugar to taste

Let's begin the cooking procedure

Peel the potatoes and cut the potatoes lengthwise

Remove the head and the tail part of Bhindi /  Ladies Finger 

Now fry the potatoes and the bindi to 3/4 cooked stage.

Finely chop the onion, ginger, garlic, green chillies and the coriander leaves.

Now we make the gravy for the Bhindi Masala

For that we take a frying pan and add refined oil in it

When the oil is heated add the chopped onion and fry the onions for about 2 to 3 minutes. After that add the ginger and garlic and keep frying for about 2 minutes.  Now add the wet masala made out of red chilli powder, turmeric powder and coriander powder. 

Add salt and sugar and mix properly.

Add the fried vegetables to the gravy and check the seasoning by tasting it.

While cooking this dish you should always keep in mind that we are not going to add too much water in it  as the consistency of the Bhindi Masala is dry.

When the desired consistency is achieved take out the Bhindi Masala into a serving bowl and garnish it with finely chopped coriander leaves and green chillies.

Aloo Bhindi Masala Desired Consistency

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