Parval/Tindora

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Ingredients
  • 1 lb Parval
  • ¾ tsp Salt (or to taste)
  • ⅛ tsp Sanchoro
  • ¾ tsp Green chilies (crushed to taste)
  • ½ tsp Garlic (crushed)
  • ½ tsp Ginger (crushed)
  • 1 tsp Ground coriander/cumin mix
  • 1 tsp Sesame seeds (optional)
  • 1 tsp Lemon juice
  • ½ tsp Sugar
  • Green coriander (finely chopped, for garnish)
Instructions
  1. Lightly scrape the skin of parval and wash.
  2. Trim both ends and slice lengthwise to medium thickness.
  3. In a frypan heat oil on medium high for tempering.
  4. Add mustard and cumin seeds, when crackled add turmeric and hing then parval. Stir well.
  5. Add salt and sanchoro, mix.
  6. Cover and cook until almost done.
  7. Add chilies, garlic, coriander/cumin mix and sesame seeds.
  8. Finish cooking uncovered.
  9. Drizzle lemon juice, sprinkle sugar and mix.
  10. Turn off the heat, garnish with green coriander.
  11. Can add 1 small potato sliced lengthwise in parval halfway through cooking, adjust the seasoning.
Tempering
Ingredients
  • 2 tbsps Oil
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
Variation
Ingredients
  • Tindora (don't scrape skin)
  • 1 cup Onion (sliced)
Instructions
  1. Substitute parval with tindora.
  2. Add onions half way through cooking, adjust seasonings.