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Bharwan Parwal
Bharwan Parwal
Ingredients
3 parwal-thick, 2" long
1 tsp salt or to taste
1 tsp cumin seeds-roasted
1 tbsp coriander seeds-roasted
1 tsp fennel seeds-roasted
1 ½ tsp amchoor powder
1 tsp kashmiri chilli powder
1 tsp turmeric powder
¼ tsp asafoetida
1 tbsp desiccated coconut roasted
1 tbsp oil
1 cup onion-chopped fine
½ tsp cumin seeds
2 medium potatoes-cut into fingers
Method
Powder together the cumin, coriander, fennel and asafoetida. Add
amchoor
powder, kashmiri chilli powder, turmeric powder and salt. Put aside.
Scrape lightly and wash the parwals. Prick with a fork and slit
lengthwise.
Remove tough seeds if any and fill with the mixed masala, keeping
aside
whatever remains.
Heat oil in a dish at HIGH for 1 minute. Mix in cumin and onions.
Cook
uncovered at HIGH for 5 minutes, till brown.
Arrange the parwals in the centre of the dish in a single layer,
with the
potatoes around them towards the edge. Sprinkle the leftover masala
over
this.
Cook covered, at 70% for 20 minutes, turning once and serve.
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