Tuesday, 16 April 2013

Parwal Ki Sabzi ( pointed guard recipe)

                                                Parwal Ki Sabzi 

Parwal Ki Sabzi ( pointed guard recipe)

Yesterday my  brother  Ali was recalling the  taste of  parwal  ki sabzi , which my mother used to cook  for us. she often served us parwal ki sabzi  with crispy layered paratha in the breakfast.Her food was simple , yet delicious, nourishing and  undoubtedly  unbeatable .
I cook parwal ki sabzi in my mother's style, I always prefer  light  green, bright immature parwal  which  are small  and tender, there flesh  is white from inside as fully ripe, mature parwals  does not taste good.

Category- vegetrain
Time- 15 minutes

 Ingredients -

  • Immature Pointed Guard (parwal)- 1/2 k.g( cut into  half  pieces)
  • Cooking Oil- 2 table spoon 
  • Onion Paste - 2 table  spoon
  • Salt- 1/2 tea spoon 
  • Red chili powder- 1/2 tea spoon 
  • Garam masala- 1/4 tea spoon   

 How to do -
Heat  oil in  pressure cooker , add onion paste, salt, red chili powder, and stir well , then add 1/2 cup of water , and let the gravy cook on the low flame, parch it well for few minutes, when the oil started coming on the edges of  pressure cooker ,mix pieces of parwal with the  onion gravy , mix it well all together , close the lid , and  bring it to 2 whistle  on the low flame. 
Now Turn off the heat, and let the lid open it self, when the lid open , mix some garam masala , and adjust the salt , parch it well, when water dries up, and oil starts coming on the edges, turn off the heat. 
Enjoy delicious  Parwal ki sabzi with  roti  or layred paratha.
Parwal Ki Sabzi ( pointed guard recipe)


Happy cooking!!! 
 Arshia Zaidi

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