Parwal Aloo

Method

Cut the parwals lengthwise into halves. Remove any fibers and seeds that are yellow and hard, as these remain tough even when cooked.

Peel the potatoes and cut them lengthwise to match the parwals.

Heat the oil in a kadahi, over high heat, add the potatoes.

Stir-fry the potatoes till they are of a creamish colour.

Remove them with a slotted spoon and add the parwals in the same oil.

Fry to a light brown and till the edges fold towards each other.

Add the rest of the ingredients, except the coriander leaves.

Lower heat, cover and cook till the potatoes and the parwals are tender.

Serve hot, garnished with coriander leaves.