Aloo Parval ki dry Subji / Pointed Gourd and Potato

This is one of my favorite vegetable, well I like mostly all vegetables so there is no dislike about it. But this is very dear to me too. Because it used to be staple in my house ( my maayeka). My mom used to make this all the time with hot steamy rotis. Since I came to US , huby dear is not found of this vegetables so I used to make this for me only and savor it all the time. You know , my best friend makes a wonderful dessert with this vegetable, I have to learn that from her. But that's some other time. Right now about this dish, its very easy and quick dish. Just make sure you have nice parval and take out thick seeds from in it. Small seeds are okay but big ones become very crunchy. As usual adjust spice level as per your taste.

Ingredients :

1 pound Parval cut it in matchstick size
1 potato matchstick chopped
1 tsp cumin
1 tsp each turmeric powder, red chili powder, cumin and coriander powder
1 tsp garam masala powder
1 tsp ginger, garlic paste
salt to taste
2 tsp oil
1 tsp amchur powder ( dry mango powder)

Method :

Remove the pointed sides of parval and scrap the outer skin. Wash them nicely.
Cut them in half and then cut it in long thin slices.
Cut potatoes same as parval.

Heat a oil in pan.
Add cumin seeds, when crackle add ginger - garlic paste and all powder masala. Mix it.
Add parval and potato mixture.
Add salt in it and cover and  cook on a low to medium flame till its done. Mostly take 10 to 12 minutes. You will see parval will give out its water so when its gone, it will be done.
Before taking off from flame add amchur powder and mix it again.

Parval aloo subji is ready to serve with hot chapatti.

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