Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, dhania parwal. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Dhania Parwal is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Dhania Parwal is something which I’ve loved my whole life.
All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy. Very delicious, this side dish can be had with rice or with any Indian bread. Dhania Parwal #leafygreens All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy.
To get started with this recipe, we must prepare a few ingredients. You can have dhania parwal using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Dhania Parwal:
- Take 8-10 parwal (Pointed Gourd)
- Get 2 onions chopped
- Take 2-3 garlic cloves
- Get 1 Inch ginger chopped
- Get 2-3 green chilies
- Get 1 tsp radhuni (celery seeds) or cumin seeds
- Prepare 1/2 cup coriander stems, chopped
- Make ready 3 tbsp mustard oil
- Make ready 1 tsp cumin seeds
- Get to taste salt
- Take 1/2 tsp turmeric powder
- Make ready 1/2 tsp sugar (opt)
- Make ready 1 tsp coriander powder
The flavours of this stuffed parwal sabzi is amazing and it makes a tasty side dish with any meal. Parwal sabzi recipe with step by step photos - this aloo parwal recipe is a dry, slightly tangy and tasty dish made with potatoes (aloo) and pointed gourd (parwal). This is a Punjabi recipe which we make at home and its now I am sharing the recipe. Aloo Parwal Ki Sabzi is a typical dish from Calcutta.
Steps to make Dhania Parwal:
- Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.
- Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside.
- Heat remaining oil & temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.
- Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry.
- Add the fried parwals and salt. Mix everything well.
- Add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens.
- Serve as a side dish with either rice or chapattis.
Parwal also known as Potol in Bengal and Orissa is very popular among the Bengali Cuisine. It is super nutritious vegetable and is rich in minerals and vitamins. The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along its length. The skin is much harder than cucumber and is fat and stout like. A password link has been sent to your mail..
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