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Parwal ki sabzi

Updated: Aug 2, 2020


300gms Parwal

1 tsp Chili powder

1/4 tsp Turmeric powder

1 tsp Coriander powder

A pinch of Asafoetida

1/3 tsp Oil

2 cups Water

Salt to taste

Handful of freshly chopped coriander


  • Peel the skin of parwals and cut both ends. Cut it into half and deseed them. Cut them into long strands however not very thin. Wash it with water and keep aside.

  • Heat oil in a wok, add asafoetida, parwal and water. Add chillie, turmeric and coriander powder and salt. Mix well.

  • Close wok and let it cook on medium heat. Stir occasionally.

  • Take it off the heat once parwals are soft, cooked and water has evaporated completely.

  • Sprinkle freshly chopped coriander and serve hot with roti

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