Parval ki Sabzi

About Parval ki Sabzi

Ingredients

• Pointed gourd (parval), diced 8 to 10
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Garlic, minced ½ tbsp
• Curry leaves 8 to 10
• Salt to taste
• Couscous 2 tsps
• Turmeric powder ½ tsp
• Cumin powder ½ tsp
• Black pepper powder ½ tsp
• Black salt to taste

How to Make Parval ki Sabzi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, fenugreek seeds, garlic and curry leaves, mix and saute for 2 minutes.
2. Add pointed gourd, salt, couscous, turmeric powder, cumin powder and black pepper powder and mix. Saute for 2-3 minutes.
3. Add ½ cup water and rock salt, mix, cover and cook till done.
4. Transfer into a serving bowl and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps