Sunday, May 20, 2007

Parval nu Shaak

Parval nu Shaak

150 gm parval,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1\2-tbsp asophotedia,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
Salt to taste.
Step 1: Cut the parval in to long pieces.
Step 2: Heat the oil in thick bottom pan and add mustard seeds, cumin seeds and asafetida in it.

Step 3: Then add cut parval in it and cover with dish.

Step 4: Cook until they are soft.
Step 5: Then add red chilli powder, turmeric powder and salt.

Step 6: Mix well and turn off the flame.

Step 7: Sreve hot with roti and ras(like mango juice).


Sandeepa said...

Like your step by step pics. Also your Garlic paste was very interesting with jeera.
The parval looks lovely too

Vcuisine said...

A nice and informative post Kajal. Appreciate your way of displaying things. Great Job. Viji

Anonymous said...

Hi Kajal,
Is this the recipe for the garlic paste to be used for preparing the vegetables like ladyfinger and potato, etc? Thank you for posting such great recipes. Very simple to follow and lovely step by step instructions to prepare.

pria said...

Garlic paste is my favorite and I always have at home.

Asha said...

Yummy!! Kajal,Parval looks like Tendlis.Are they the same? Bhakri and chutney are great accompaniment for Bhaji.Looks delicious.

Richa said...

hi kajal, bhakri ni plate saras lagey che :) what a nice & healthy lunch!

trupti said...


bhakhri-shaak aney lasan ni chutney hoy etle maja avi jaay....paachi aaram thi unghi javay!

thank you for your lovely comment on my blog, glad you and your friend trupti enjoyed going through my blog.


Jyothi said...

Hi kajal, really lovely recipes. Looks yummy and fabulous. Thanks for sharing such a wonderful recipes.

zobars said...

Hi Kajal,
Thanks for visiting my blog. I am very new to all this. But the bhakhri that you made looks so appetizing. So you are a gujju like me. Well thanks for your kind words and encouragement. Chal to happy cooking and waiting for more recipes from you

Anonymous said...

Bhakri, shaak ane lasan marchu mali jaay to bus biju kai j naa joiye. Garam garam bhakri ane te pan taavdi uppar sekeli aa haa Kajalben tame to mane pacho India mokli didho, kaash evu koi vimaan hot jemaa besi ne roj tyaa javaatu hot.
Jordaar post, lage raho ane loko ne laar padavtaa raho :).


Sharmi said...

what is the difference between normal roti and this one? I was looking for parwal recipe. thanks it is so easy.

Kajal said...

Hi Sandeepa,
Thanks a lot!. Good day.:)))

Kajal said...

Hi Viji,
You are so fast I comment then you comment immediately… your way my dear.
Thanks for nice comment.:)))

Kajal said...

Hi Michelle,
I post garlic paste, so you easily cook ladyfinger with garlic paste but in ladyfinger post I use simple garlic paste without cumin seeds. Thanks for your nice comment.:)

Kajal said...

Hi Pria,
Thanks for nice words I also same thing share with you.:)

Kajal said...

Hi Asha,
Thanks for lovely comment.
For Tendlis you see my post let’s party and I post Potato-tindora curry, I think Tendils is same as Tindora and Parval is something different vegetable but looks like Tendils.
Have a nice day.:)

Kajal said...

Hi Trupti,
Thanks for lovely comment.
In India not to much sleep people.........hahahaha............Yes, we are very much enjoy with your blog my dear and we both say you are so busy in your world but you have time for you personal creativity, so you have very time punctual girl.

Kajal said...

Hemche Richa,
Tamari comment hai aetale santosh thai gayo. Khub sunder shabado chhe tamara.
Khub khub ABHAR.:)

Kajal said...

Hi Jyothi,
Thnaks for nice words my dear.
Have a great day.:)

Kajal said...

Hi Zobars,
You are gujju then apni khub jamegi.
Here lots of blog friend is gujju so we have enjoyed our mother tongue also.
Thanks a lot!

Kajal said...

Hi Samirji,
Tamara shabdo to amari gujarati karta pan sara chhe.
Tame to amarthi pan saari ri te gujarati lakho chho.
Evu ek vimaan chhe jema daroj gujju recipe deliver thai chhe for Indian people who love his gujju recipe.........ha ha ha ha ha.........
Thanks for your lovely comment.:)

Kajal said...

Hi Sharmi,
For normal roti we use simple wheat flour but for bhakhari we use little thicker then roti flour this is not available every place. Also when we need dough of roti so it is not to much tight but for bhakhari it is necessary to make dough tight. Bhakhari is not soft as roti and we use not tawa or non stick but use Tavdi, it is made by clay so it is taste...this is our gujarati village style.
Thanks my dear for your lovely comment.:)

Roopa said...

kajal, thanks for visiting my blog and leaving a comment. i loved the garlic paste the most ...something i like will try this:)thks for sharing

Pooja said...

how are you doing dear ? Really a lovely post,
i just keep on staring at pictures for a while :P, bhakhariiiiiiiii..... , modha ma pani aavi jay chhe :) . good going on wiht Gujarati recipes. keep blogging. Will mail you later.
take care .

Kajal said...

Hi Roopa,
Thanks for nice comment my dear.
Have a great day.

Kajal said... dear,
Take a rest.
Thanks for lovely words pooja, I like your way.
I also sent mail my dear.
Have a nice day.:)))))

Anonymous said...

hi kajal,
good to c ur recepies..
watz the difference btw parval n tindora

Kajal said...

Hi Madhu,
Thanks for nice words. Parval is not soft as tindora his outer surface is hard and takes a time to cook. Also difference is taste.
Have a nice day.:)