Parval/Tindora
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.