Aloo Parval Sabji

Ingredients:

Potatos - 2 (cut length wise 1 inch thick strips)
Parval - 250 gr ( cut length wise)
Red capsicum - 1 no. ( cut length wise)
Ginger garlic paste - 1 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Dried red chilli powder - 1tsp ( or as per taste)
Dry mango powder - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Cumin seeds - 1 tsp
Coriander - for garnishing

Procedure:

1. Heat the oil in a non-stick pan. And once it hot add cumin seeds and let them splutter. Now add ginger garlic paste and fry for couple of seconds to eliminate raw flavour.
2. Add potatoes and cover the pan and cook for about 6 to 7 min.
3. Add parval and red capsicum and cook for about 7 min. Stir in-between.
4. Now add salt and turmeric powder and continue to cook for another 5 min with lid on.
5. Add garam masala powder, dry mango powder and red chilli  powder and stir well. On a medium heat cook the curry for another 5 min.
6. Add water and gently stir the curry then turn off the stove.
7. Garnish with coriander leaves and serve hot with poori or roti.

Aloo Gobhi Parval

Ingredients:

Parval (chopped roughly) - 2 cups
Potatoes (cubed) - 1 cup
Tomato - 1/2 cup
Cauliflower - 1 cup (chopped into florets)
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Dry Mango powder - 1 tsp
Salt - as per taste
Cumin seeds - 1 and 1/2 tbsp
Ginger - 2 inch piece (chopped finely)
Red chilli powder - 1 tbsp (or as per taste)
Muster seeds - 1 tbsp
Onion - 1 medium (sliced)
Oil - 3 tbsp
Green chillies - 2 (chopped finely)

Procedure:

1. In a pan take oil a pan, once it is hot enough add mustard seeds. When they splutter add cumin seeds.
2.  Now add Onions and green chillies along with ginger and fry till the onions become translucent.
3. Then add Potatoes and fry for 7 min. And then add cauliflower and parval and continue to cook for about 10 min.
4. Mix the curry well and add salt, turmeric. Cover it with lid and continue cooking for about 10 min.
5. Finally add red chilli powder, dry mango powder and coriander powder. Mix well.
6. Serve hot with Poori or Roti.