Today I have another recipe from the Indian cuisine.
The dish is well know in Orissa. It uses the vegetable that is similar to cucumber. But it’s small in size and is orange inside. Its seeds are totally not like cucumber’s as they are big and round. After good frying they are crunchy. And it’s not juicy inside. Parwal goes very well with potato and has an interesting taste.
The original recipe doesn’t use carrot but as we like to experiment it’s even better.
Recipe for 6 servings
|fresh green chili||5 pieces|
|sabji masala||1 big tsp|
|mustard seeds||1 tsp|
|asafoteida powder||1 pinch|
|turmeric owder||1/2 tsp|
- Good parwal is green and hard.
- Wash and cut the parwal into strips. Peel the garlic, potato, carrot and onion.
- Potato cut like french fries, carrot into strips and onion into circles.
- On the hot pan add mustard seeds, methi and jeera.
- When the seeds starts to pop up add oil, garlic and chili. Fry for a minute.
- Then add parwal and fry for 20 minutes on middle fire steering all the time.
- Add potato and fry for 10-15 minutes till soft.
- Set aside and now on the other pan fry carrot till yellow. When good add turmeric powder.
- Then add onion and fry for 7 minutes.
- When ready mix all together and add salt, asafoteida and sabji masala.