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Parwal Kalimirch
परवल कालीमिर्च


Contributed by:
Radha Prasad
Radha Prasad, Housewife

Parwal Kalimirch-परवल कालीमिर्च


Parwal (परवल) - 250 gm
Onion - 200 gm (grated)
Black Pepper Powder (kalimirch - कालीमिर्च) - 1 tsp
Haldi Powder - 1 pinch
Mustard Oil - 3 tbsp
Salt to taste

Method of Preparation

1. Cut each parwal lengthwise into 2 or 4 parts depending upon size. Wash.
2. Heat oil in a frying pan. Add parwal.
3. Fry till parwal starts changing colour.
4. Add onion, haldi, salt and kalimirch. Stir for a minute and reduce heat.
5. Cook covered on low fire stirring internittently till the parwal is done.
6. If required, sprikle little water. Ensure that all excess water is dried up.
7. Remove from heat and serve with roti, paratha or chawal.

Notes & Tips