Parval nu Shaak
Ingredients:
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.
Method:
Step 1: Cut the parval in to long pieces.
Ingredients:
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.
Method:
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).
28 comments:
Like your step by step pics. Also your Garlic paste was very interesting with jeera.
The parval looks lovely too
A nice and informative post Kajal. Appreciate your way of displaying things. Great Job. Viji
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.
Michelle
Garlic paste is my favorite and I always have at home.
Yummy!! Kajal,Parval looks like Tendlis.Are they the same? Bhakri and chutney are great accompaniment for Bhaji.Looks delicious.
hi kajal, bhakri ni plate saras lagey che :) what a nice & healthy lunch!
enjoy
Kajal,
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.
-trupti
Hi kajal, really lovely recipes. Looks yummy and fabulous. Thanks for sharing such a wonderful recipes.
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
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 :).
Samir
what is the difference between normal roti and this one? I was looking for parwal recipe. thanks it is so easy.
Hi Sandeepa,
Thanks a lot!. Good day.:)))
Kajal
Hi Viji,
You are so fast I comment then you comment immediately…..like your way my dear.
Thanks for nice comment.:)))
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.:)
Hi Pria,
Thanks for nice words I also same thing share with you.:)
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.:)
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.
Cheers!!!!!!!!!!!!!!!!!!!!!
Hemche Richa,
Tamari comment hai aetale santosh thai gayo. Khub sunder shabado chhe tamara.
Khub khub ABHAR.:)
Hi Jyothi,
Thnaks for nice words my dear.
Have a great day.:)
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!
Cheers!!!!!!!!!!!!!
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.:)
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.:)
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
Kajal
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 .
-Pooja
Hi Roopa,
Thanks for nice comment my dear.
Have a great day.
.........(@U@)..........
Oh.........my dear,
Take a rest.
Thanks for lovely words pooja, I like your way.
I also sent mail my dear.
Have a nice day.:)))))
Cheers!!!!!!!!!!!
hi kajal,
good to c ur recepies..
watz the difference btw parval n tindora
madhu
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.:)
Kajal
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