Thursday, Dec 20 2007

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Subzi Steamed Parwal With Coconut

Ingredients

Parwal / Patal - 1/2 kg.
Grated Coconut - 1 tbsp
Dhania patta (chopped) - 1 tbsp
Oil - 3 tbsp
Mustard seed - 1/2 tsp
Salt - to taste

Method:

1. Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. cut off its ends till 5mm on each side. Then wash it again.
2. Chop off the parwal into very small cubes.
3. Heat oil in a karaahi, add mustard seeds to it.
4. Just when mustard starts to splutter, add the parwal cubes to it.
5. Saute the vegetable for 2 minutes over medium heat, add salt, to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
6. Open the lid, saute for sometime and cover the lid again. Keep it covered till the parwal gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
7. Put off the flame. Put the grated coconut over the subzi.
8. Serve the subzi, with garma garam chapaatis that are dabbed with some desi ghee.

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