Parval sabji

Name: Parval sabji
Total time: 1800 s
Yield: 2 to 3 servings
Cuisine: Indian
Ingredients: 1/2 kg Deskinned and cut into strips; 2 potatoes deskinned and cut into strips; 7-8 garlic chopped; 3 tsp Oil for tempering; Pinch hing/asafoetdia; 2 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp dhanya jeera ( corinader cumin)powder; to taste Salt

Bhumi Desai @cook_24837681

#GA4
#week 26
#Hint used parval

Bhumi Desai @cook_24837681

#GA4
#week 26
#Hint used parval

Saved

Ingredients

20 to 30mins

2 to 3 servings

1/2 kg Deskinned and cut into strips
2potatoes deskinned and cut into strips
7-8garlic chopped
3 tspOil for tempering
Pinchhing/asafoetdia
2 tspred chilli powder
1 tspturmeric powder
1 tspdhanya jeera ( corinader cumin)powder
to tasteSalt

Saved

Steps

20 to 30mins

1

Deskin parwal And potatoes and wash and keep aside
2

Take a pan put oil and add chopped garlic and hing and turmeric powder
3

Stir well and immediately put chopped and washed parwal and Alu and salt to taste and mix well
4

Now cover the pan with plate and put water to steam. Steam till softens
5

Now after it softens remove lid and add red chilli powder.Dhanya jeera Powder and mixwell.keep until oil separate
6

Now your parwal Sabjiis ready to serve.garnish with coriander