Poori With Parwal Aloo Sabzi

Four hot, puffed pooris served with Parwal Aloo Sabzi — pointed gourd and potato cooked in a thick onion-garlic masala with mustard oil and whole spices. Richer and saucier than the bhujia — the masala clings to every piece of parwal and aloo, the gravy made for soaking into a hot poori. Parwal is Bihar’s own vegetable, and this is one of the best ways to eat it.