From My Mother's Kitchen: Parwal Ki Sabzi ( pointed guard recipe)

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
People-4
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.