Thursday, August 7, 2014

Parwal Sadheko

by Ishetta

I was generally surfing through the many food groups which I am part of and I came across this recipe, the work Nepali immediately caught my attention. I have never ever tried this cuisine and am aware of very limited dishes like Momo’s to be specific.

This veggie was definitely on my to do list though the original one is with Alloo (potato), my family not too fond of it so decided to try my hands with Parwal instead. The success this recipe was acknowledged by my Mom’s Reaction of “Bahut Achi bani Hain “ as she is my Master Chef, a recipe that required minimal or no cooking at all : )



Parval-10-15 medium sized 
Onion- 2 small sized
Tomato-2 small sized
Garlic cloves- 4 (finely chopped)
Green chili peppers- 2
Mustard oil- 2 tablespoon
Ginger paste-1 teaspoon
Salt- as your taste
Fenugreek-1/2 teaspoon

Sesame Seeds
Red chili powder-1/2 teaspoon
Cumin powder-1 teaspoon of
Turmeric powder-1/4 tablespoon of
Cilantro- 1 tablespoon (finely chopped)
Lemon juice-1 tablespoon



  • Peal all the Parwal and put it in the presser cooker
  • Add 1 teaspoon of salt to it, add about a glass of water.
  • Let the Parwal boil in the cooker.
  • In the meantime finely chop onion and tomatoes.
  • When the Parwal gets boiled, let it cool down enough to touch, deseed & cut them into cubes.
  • Put the cut Parwal in a big bowl, add onion, tomato and green chili.
  • Add red chili powder, coriander powder and mix well.
  • Now add oil, ginger and garlic and mix it well
  • Add lemon juice and mix it well

Parval 2

  • Now heat a pan, add one tablespoon of oil.
  • When oil gets hot, add fenugreek and sesame seeds.
  • When fenugreek seed turns black switch off the stove and add turmeric powder.
  • Now add this mixture to the Parwal, mix and stir it well.
  • Parwal Sadeko is ready to Serve.

So wasn’t this an interesting recipe, do try this at home and your folks will love it. cyaaaa bbyee..

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