by BETHICA DAS
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Added to 5 cookbooks
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Parwal cooked in an unusual way with achari masala. Achari masala is very much used with paneer generally. But here i have tried it with parwal and it simply tastes delicious and little different than the usual parwal dalna or dolma. Best had with phulkas/parathas.
- Scrape the parwals and cut them lengthwise (each parwal into four pieces).
- Heat 2 tbsp oil in a kadhai and shallow fry the parwals till light brown. Keep aside.
- Heat the remaining oil in the same kadhai, add the powder and saute for 20 seconds.
- Add the onions and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, tomato puree, garam masala and chilli powder mixed with a little water.
- Fry till oil separates.
- Now add the fried parwals, salt and 1/2 cup water, mix well and cook, covered on a slow flame till the parwals are soft and dry.
- Add the achari masala, stir for a minute and serve, garnished with coriander leaves.
This recipe was contributed by BETHICA DAS on 15 Nov 2018HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...
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