Aloo Parval

I dedicate this recipe to my mother. This is a typical dish from Bihar. Growing up my mom used to make Aloo/Parval during special pujas or when guests came over. I still remember how much I enjoyed this dish. I have to tell you that the vegetables grown in Bihar have so much taste in them, it is unimaginable. The Parval is so soft and tasty you can never think of finding that kind anywhere else.  

Serves 6-8

Ingredients

6 medium sized Potatoes peeled and cut

1 pound Parval

1 Green chilli chopped

1/4 tsp Cumin seeds

2 medium sized Onions

1 tbsp Ginger grated

3 cloves Garlic
1 1/2 Tomato

3 tsp Coriander powder (preferrably freshly ground)

1/2 tsp Turmeric

1 tsp Red chilli powder

1/2 tsp Garam masala

Salt to taste

Oil

Directions:

Heat oil, add parval and potatoes. Cover and cook it on medium flame until it is cooked. Remove it from the pan. Add more oil to the pan, heat it. Add cumin seeds, green chilli, then add onions, sauté it until golden brown. Add ginger and garlic, sauté it. Make a paste of turmeric, red chilli powder, and dhaniya powder in a little water. Add the paste to the pan and sauté it until it leaves oil. Add tomatoes, cover and cook it until soft. Add potato and parval, add salt, then cover and cook so it absorbs the spices. Serve with paratha or with rice and daal.