O my God -to prepare what to cook everyday in summer is really a pain.My younger daughter will take 1 veg item, but that has to be tasty & unique. now what do you get in summer -only parwal or potol (in Bengali). so , i decided to make bharela parwal in my own way.
INGREDIENTS:
1. POTOL - 1KG (PARWAL)
2. COCONUT- SCRAPED 1 CUP
3.POPPY SEDDS (POSTO) PASTE WITH 1 GREEN CHILLI - 1/2 CUP
4. CURD - 1/2 CUP
5. CASHEW NUTS - PASTE 2 TBLSP.
6.- DHANIA, JEERA POWDER - 1 TBLSP.
7.TURMERIC --1/2TSP.
8. RED CHILLI POWDER -1/2 TSP
9. TOMATO -1
10. MASOOR OR CHANA DAL PASTE - 2TBLSP.
11. OIL - 1 CUP
12. SALT - AS PER TASTE
13. SUGAR - 1 TSP.
14.CUMIN SEEDS - 1/2 TSP.
14- GREEN CHILLIES -2
PROCEDURE :
Make a vertical slit in the parwal, but it should not cut into 2 halves.Next scrape out the seeds.Fry the dal paste,scraped coconut & posto in a little mustard oil ,add a little salt to this.Then let it cool for sometime. After it cools take each parwal and fill it with the fried paste. Make a thick batter with besan and wipe it gently to close the gap. After filling each parwal , pour enough oil to fry the parwal in a non- stick pan.Take care to sprinkle little salt and turmeric and let the parwals simmer in low flame ,otherwise it will remain hard. Take out each parwal and place them on a tissue paper to absorb the oil.
Now we need to prepare the curry.Take the non stick pan, some oil will remain , in that add cumin seeds, and green chilli, chopped tomato,add a little salt.by this time as it simmers take a bowl mix together curd, the powders, salt ,sugar, cashew paste and beat nicely into a smooth paste.Add this to the pan, then add a little water.As it starts to boil place the fried parwals and switch off the gas.Your bharela parwal is ready to be taken with roti or rice.
CHEF'S TIPS- You may add a little ghee at last. Sometimes you need not make the curry and take the crunchy parwal with sauce as a snack.
INGREDIENTS:
1. POTOL - 1KG (PARWAL)
2. COCONUT- SCRAPED 1 CUP
3.POPPY SEDDS (POSTO) PASTE WITH 1 GREEN CHILLI - 1/2 CUP
4. CURD - 1/2 CUP
5. CASHEW NUTS - PASTE 2 TBLSP.
6.- DHANIA, JEERA POWDER - 1 TBLSP.
7.TURMERIC --1/2TSP.
8. RED CHILLI POWDER -1/2 TSP
9. TOMATO -1
10. MASOOR OR CHANA DAL PASTE - 2TBLSP.
11. OIL - 1 CUP
12. SALT - AS PER TASTE
13. SUGAR - 1 TSP.
14.CUMIN SEEDS - 1/2 TSP.
14- GREEN CHILLIES -2
PROCEDURE :
Make a vertical slit in the parwal, but it should not cut into 2 halves.Next scrape out the seeds.Fry the dal paste,scraped coconut & posto in a little mustard oil ,add a little salt to this.Then let it cool for sometime. After it cools take each parwal and fill it with the fried paste. Make a thick batter with besan and wipe it gently to close the gap. After filling each parwal , pour enough oil to fry the parwal in a non- stick pan.Take care to sprinkle little salt and turmeric and let the parwals simmer in low flame ,otherwise it will remain hard. Take out each parwal and place them on a tissue paper to absorb the oil.
Now we need to prepare the curry.Take the non stick pan, some oil will remain , in that add cumin seeds, and green chilli, chopped tomato,add a little salt.by this time as it simmers take a bowl mix together curd, the powders, salt ,sugar, cashew paste and beat nicely into a smooth paste.Add this to the pan, then add a little water.As it starts to boil place the fried parwals and switch off the gas.Your bharela parwal is ready to be taken with roti or rice.
CHEF'S TIPS- You may add a little ghee at last. Sometimes you need not make the curry and take the crunchy parwal with sauce as a snack.
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