Wednesday, 21 February 2007

Gujarati Series: Parwar-Batata Curry

Parwar, or often known as the 'pointed gourd' is a regular in our Gujarati thalis...I am not too fond of this vegetable when cooked by itself, but paired with the "Shehari Babu" potato- it turns into something special...why "Shehari Babu"? you ask, well, that what K calls them.....he often makes fun of me because he grew up on a farm, where his family had access to all sorts of vegetables....and since I grew up in a "city", I hadn't even tasted some of the Vegetables that he was used to. So, he often says that "Shehari"folks eat a lot of potatoes....not sure how true this is now..but yes, my mother did add potatoes to every curry she made! Don't take any offense to this, this is just a light joke between the two of us!

Anyway, here is my take on this very easy, Parwar-Batata curry.

  • 1 packet Parwar - frozen or fresh - Chopped lengthwise
  • 1 large Potato- Chopped lengthwise
  • 1 tsp: Mustard Seeds
  • 1 tsp: Jeera, ( Cumin)
  • 1/2 tsp Asafoetida ,Salt, A pinch of Sugar, Turmeric and Chili powders to your taste
  • 1 tbsp: Olive Oil...or any oil that you use
In a wide pan, heat the oil. Add the Mustard Seeds, Jeera Seeds, Asafoetida and the turmeric powder. When they sizzle, add the potatoes first, let them cook for 5 minutes before adding the parwar. When the potatoes soften a little, add the parwar. Sprinkle the rest of the spices and give it a good stir. For extra flavor, shred a big clove of garlic towards the last 5 minutes and add a chopped tomato. By the way, this tip works with almost all of the curries.
Cook until done....Serve hot with rotis. Enjoy!

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