Steps to Prepare Speedy Parval nu shaak (stir fried pointed gourd)

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Parval nu shaak (stir fried pointed gourd). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Parval nu shaak (stir fried pointed gourd), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Parval nu shaak (stir fried pointed gourd) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Parval nu shaak (stir fried pointed gourd) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Parval nu shaak (stir fried pointed gourd) estimated approx 30 min.

To get started with this recipe, we must first prepare a few ingredients. You can have Parval nu shaak (stir fried pointed gourd) using 10 ingredients and 4 steps. Here is how you cook it.

#MDC #mybestrecipe #mummy #lunch #gujarati My mum makes the best shake of parval. It's incomparable. This is my mum's recipe I would like to dedicate this recipe to my mom on this mother's day. There are two types of parval. The difference is in size and texture. Best ones are the ones that are little bigger than tindola.

Ingredients and spices that need to be Prepare to make Parval nu shaak (stir fried pointed gourd):

1. 500 gr parval (the variety that's a little bigger than tindola)
2. 1 pinch asafoetida powder
3. 1 tbsp garlic paste
4. 4 tbsp oil
5. 1/2 tsp mustard
6. 1 tsp Salt
7. 1/4 tsp turmeric powder
8. 1/4 tsp dhania jeera powder
9. 1 tbsp chilli powder
10. 11/ 2 tsp sugar

Steps to make to make Parval nu shaak (stir fried pointed gourd)

1. Wash and cut parval vertically like chips. Do not cut them too thick or too thin. If the seeds are tender, you can use them otherwise discard. Also discard parval that are ripe from inside. (they look red inside)
2. Heat oil and crackle mustard. Add a pinch of asafoetida powder. Next add garlic paste and fry a bit.
3. Add parval, salt and turmeric powder. Mix well. Cover and cook on the lowest flame till the parval is cooked.
4. Now add chilli powder, dhanajeera powder and sugar. Mix well and cook it uncovered till oil oozes.

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