Ingredients
7-8 Parwal, peeled and finely sliced
2 - Potato, peeled and sliced
1 tsp - Ginger Garlic Paste
1/4 tsp - Turmeric Powder
1 tsp - Red Chili Powder
1 tsp - Raw Mango (Amchoor) Powder
1 tsp - Cumin seeds
Asafoetida - a pinch
Oil
Salt to taste
7-8 Parwal, peeled and finely sliced
2 - Potato, peeled and sliced
1 tsp - Ginger Garlic Paste
1/4 tsp - Turmeric Powder
1 tsp - Red Chili Powder
1 tsp - Raw Mango (Amchoor) Powder
1 tsp - Cumin seeds
Asafoetida - a pinch
Oil
Salt to taste
Method
Heat oil in a pan and crackle the cumin seeds. Add turmeric powder, asafoetida and ginger garlic paste. Saute for a minute.
Add the sliced parwal pieces and potato pieces. Mix well. Add red chilli powder and salt.
Cover and let it cook on medium low flame for about 15 minutes or until parwal cooked completely.
Stir in between so that it cooks uniformly and does not stick to the bottom.
Add dry mango powder and saute well.
Serve hot with roti
Add the sliced parwal pieces and potato pieces. Mix well. Add red chilli powder and salt.
Cover and let it cook on medium low flame for about 15 minutes or until parwal cooked completely.
Stir in between so that it cooks uniformly and does not stick to the bottom.
Add dry mango powder and saute well.
Serve hot with roti
