Saturday, 4 April 2015

Narkol potol/ Parwal with coconut

A brilliant recipe shared by Sharmistha Mukherjee Cheema - Parmal have never tasted so good in my home !
500 gms parwal scrapped and cut into halves
3 tbspn grated coconut
1 big tomato grated
1/4 tspn ginger paste
2-3 tej patta
1/2 tspn Whole jeera
1 tspn sugar
Salt to taste
Chilli pwd , haldi pwd
1/4 tspn Garam masala
1/2 tspn Ghee
Mustard oil

Heat Mustard Oil in a kadai and add tej patta and jeera. When they infuse the flavor add the parwal and saute on high heat for a 5 minutess. Once they start to colour add the ginger paste and tomato. Saute for a minute or two. Add the salt, sugar, haldi and chilli pwd. Cover and cook on low flame till the parwal is cooked. Now add the coconut and little water. Cover and cook again for three to four minutes. Once the parwal is totally cooked and the masala becomes lipta hua then add the garam masala and ghee.
Sikandalous Cuisine

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