Hariyali Parwal, Hariyali Parwal Curry
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 69056 times
Hariyali Parwal is a mouth-watering curry of stuffed parwal cooked with coriander-flavoured curds. The stuffing of fennel seeds, onions and spice powders gives the parwal a smashing flavour, which is improved further by the paste of coriander and curds that it is cooked in.
Make sure you keep the flame low after adding the curd-paste, else it will curdle. Serve the Hariyali Parwal Curry immediately upon preparation, with your favourite rotis or rice .
- Combine the fennel seeds and onions in a mixer and blend till smooth. Keep aside.
- Heat 1 tbsp of oil in a deep non-stick pan, add the fennel seeds-onion mixture and sauté on a medium flame for 3 minutes.
- Remove from the flame, add the coriander powder, chilli powder, garam masala, amchur and salt, mix well and keep aside.
- Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
- Heat the remaining 1½ tbsp of oil in a deep non-stick pan, add the cumin seeds.
- When the seeds crackle, add the stuffed parwals, little salt and ¼ cup water, cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Lower the flame, add the prepared paste, mix well and cook for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||637.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||11.9 mg|
|Folic Acid||5.7 mcg|
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