Monday, 2 May 2016

Shorshe Potol #sikandalouscuisine

Recipe Credits Devasri Gupta
250 Grams Parwal- Cut into 2 halves longitudinally after roughly skinning them don't remove the skin entirely else the parwal will get limp .
**2 Tablespoons Mustard Paste - Add about 4 to 5 Green Chillies while making the paste .
2 Tablespoons Mustard Oil
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon Kilonji Seeds
Salt to taste

Reserve a little mustard oil for later and heat the remaining oil in a wok. Add the kalonji seeds and then add the parwals .Add the haldi powder and the salt to this and saute this for about 5 to 7 minutes till the parwals begin to brown. At this stage add the mustard paste and keep sautéing for another 3 to 4 minutes.

Next add some water ,cover and cook on sim till the parwals are done. When you get the desired consistency add the remaining raw mustard oil mustard oil over it, give it a final stir and serve with steaming boiled rice.

** I made my paste with the following ingredients :
1.5 Tablespoons Black Mustard Seeds + 1 Tablespoon Yellow Mustard Seeds +5 Green Chilies + 1 Tablespoon Coconut Freshly Grated + Salt .

I was given a tip to strain Black Mustard Paste to avoid the bitterness , as I was adding a touch of coconut , I didn’t strain mine

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