Aloo Parval Do Pyaza (poatato And Pointed Gourd Fry With Indian Spices)
During summer season, the one vegetable which dominates the market is parvel. In every household in Uttar Pradesh you can find a Parvel fry or Parvel ki sabzi every alternate day. My home is no different. But Mummy (Mother) used to make different recipes using parvel so that we do not get bored with it. Parvel do pyaza is one of the recipes which I still love to munch with my dal and rice.
Before we proceed Let me share a important point, very few people know that Parvel has many varieties and if you travel from north to east the size and shape of the parvel is different and so is the taste. The cheapest variety comes with a darker bottle green shade with a thick peel…it usually contains more seeds and thus should be avoided. The country variety comes at a higher price, is small in shape and light green in colour. When cut vertically it has less seeds and more pulp and has a thin peel so can be cooked without peeling it. Try to buy the country parvel whenever possible.