I have tried many recipes for this but had not been able to get a hold of it yet. It always turned out under-boiled or dry or watery, except one recipe that my Mom makes which is too oily, hence, I don't make it often. But, this is perfect. I learnt it from my sister-in-law when we visited her recently, though her version was too healthy with minimum oil and no curry powder or chilli powder. I just modified it to suit my taste.
What we need:
Parwal- 250 gms
Potatoes- 2 medium
Onion- 1 large or 2 medium
Tomatoes- 2 small or 1 medium
Ginger garlic paste- 1 tbsp
Oil
Turmeric powder- 1 tsp
Salt-To taste
Coriander powder or curry powder- 1.5 tsp
Chilli powder - 1/2 tsp
Lighting The Stove:
Scratch the parwals(don't peel completely), just rub out the outer dark green layer. U can do this with a peeler or knife, and then wash them and cut the two ends.
Cut into thin slices. Cut potatoes also in same style(long and medium thin).
Heat oil in a kardhai, add the parwals and potatoes, salt and turmeric powder. Mix well and let it fry for 1 min.
Then, add half a cup of water and cover it. This helps to boil the parwals perfectly.
Keep stirring in between and cook till done.
Heat 3 tbsp of oil, add the sliced onions and fry till golden. ( Can use any oil, mustard oil gives better flavour)
Add 1 tbsp of ginger-garlic paste. Mix well and fry for 1 more min.
Add coriander powder and chilli powder, mix well and add tomatoes.
Mix nicely, add 1/4 cup of water and cook till tomatoes turn mushy.
Add all the fried vegetables and mix well with the masala. At this point, u can take it out and serve or u can do what I did.
Add half a cup of water and cook covered for 2 min.
Finally, sprinkle chopped corainder leaves and garam masala. It's ready to serve.
Very simple, but tasty curry. Tastes best with chapati, paratha or rice. Worth cooking again and again for daily food.
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