Saturday, 4 May 2013

recipe of parwal ki sabzi

Prep Time: 10 minutes
cook time: 20 minutes
Parwal is also known as Pointed Gourd,  Potol or parwal, a very popular vegetable in Nepal. Fresh Parwal is found in abundance in Nepali markets. The vegetable is prized for its nutritional value and digestibility. It can be used to make soup or sauteed in a spicy sauce, boiled with other vegetables. Parwal is considered an expensive.
To prepare the fresh Parwal, use a sharp knife to scrape off the outer coating lightly. Cut off the pointed top and the bottom and discard. Cut it into four halves vertically, and scoop out the mature and tougher seeds, but leave the young seeds intact to cook.
1. 250 gms parwal (chopped)
2. 2 medium size potato (chopped)
Parwar sabji withcoriander leaves
Parwal sabji with coriander leaves
3. 1 medium size capsicum (chopped) 
4. 4 - 5 medium size tomato (chopped)
5. 1 tablespoon coriander leaves
6. 2 teaspoon red chili powder
7. 1 teaspoon coriander powder
8. 1/2 teaspoon turmeric powder 
9. salt (taste wise)
10. 2 tablespoon Oil
11. 1 teaspoon cumin seeds
12. 2 teaspoon sugar

Parwar sabji without coriander leaves
Parwal sabji without coriander leaves
1. Heat oil in a thick pan, add cumin seeds and saute for few seconds. Add chopped parwal and mix it properly.
2.Add chopped potato, tomato, capsicum and salt (taste wise) and mix it properly and saute for 5 - 7 minutes.
3.Now, add red chili powder, turmeric powder, coriander powder and sugar. Mix it lightly and saute for 8 - 10 minutes.
4.At last add coriander leaves and serve it quickly.

Tip: you can use green chili, garlic and ginger paste for delicious spicy taste.

1 comment:

  1. wow... nice entry...parval looks so yummy & great, thankyou for shearing. thankyou for shearing this information with us!chowringhee satyaniketan


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