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Parwal - Recipe

Parwal - Recipe / Parwal Sabzi

material

Parwal - half a kilo

Tomato - four pieces

Cumin seeds - two teaspoons

Yellow mustard - a spoon

Turmeric powder - one teaspoon

Coriander Powder - One Teaspoon

Pachphoran - One teaspoon

Bay leaf - two pieces

Asafoetida - a spoon

Red chili - two pieces

Salt - as per taste

Oil - as required

Lemon juice - one teaspoon

Coriander leaves

 

How to make  Parwal / "Parwal"Recipe


First, peel and remove the parwal by cutting it a little from both sides. And make four cuts.

After this, grind the yellow mustard coriander powder and cumin powder together in a grinder.

Then heat oil in a pan. Fry the chopped parwal by adding salt and turmeric.

Heat oil in a pan. Add panforan, asafoetida, bay leaves and cayenne pepper to it.

When cumin turns golden color, add yellow mustard, coriander powder, cumin powder and turmeric powder to it.

When well cooked, add finely chopped tomatoes to it. Add salt and let it cook for a while, when all the spices are cooked well in the tomato, then add a little water to the gravy and let it boil for 2-3 to 3 minutes.

After this, put the fried parwal in it. Turn off the gas or induction after a while.

After that, take it out in a ball. This is how your recipe Parwal / "Parwal" is prepared, then add a teaspoon of lemon juice to the recipe. And serve hot, garnished with green coriander.

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Location: India

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