Parwal is a seasonal veggie. So now that it is available, I try to make best use of it. Hence here is a simple homemade parwal stir fry which is a dry recipe. There is nothing fancy about it. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of chopped coriander leaves. It goes very well as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.
- 8-10 parwals (pointed gourd), sliced
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. garlic, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- handful of coriander leaves, chopped
Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the parwal and fry on a high flame for 2 minutes.
Add the onion, ginger, garlic, green chilies and all the dry spices. Mix everything well and cook, covered on a medium flame.
Sprinkle water and stir at intervals till the veggie turns soft. When done, add the coriander leaves and toss well. Serve as a side dish with either steamed rice or chapattis.
Heat oil & temper with cumin seeds & asafoetida. Sauté few seconds.
Add parwal & fry on a high flame for 2 minutes.
Add onion, ginger, garlic, green chilies & all dry spices. Mix well & cook,
covered on a medium flame.
Sprinkle water & stir at intervals till veggie turns soft.
When done, add coriander leaves & toss well.
Serve as a side dish with either rice or chapattis.
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