Parval also called pointed gourd is a Small cucumber like vegetable with the skin being very thick and looks like a plumpier version of tindora / kundru/kovakai.
its very common veggie in eastern india, places like jamshedpur, bengal, orrisa.
This is an easy dish to prepare and goes very well with roti or as part of an Indian meal.
Ingredients: serves : 4
1/2 kg parval scratched and sliced lengthwise to thin strips. remove seed.
2 medium sized potatoes peeled and sliced lengthwise, as for fries.
1 onion sliced lengthwise.( optional)
1 tsp cumin seeds
1 tsp turmeric powder/ haldi
garam masala powder - 1 tsp
chilli powder
2 tsp dhanajeera powder
oil for sauting
Salt to taste
to grind:
tomatoes- 4 if small, ginger 1 1/2 " piece , 2tsp corriander, garlic 2 flakes( optional).
method:
in a pan add 2 tbsp oil and temper jeera.
add the ground paste ,haldi , chilly powder , dhanajeera powder, garam masala, and salt .
fry till the color changes and leaves oil in sides.
then add aloo and parval. add 1/2 cup water and close the lid .
cook in medium flame and till soft .
the gravy shd coat the vegetable .
remove and serve with roti , rice .
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