Ingredients
-
500 gm Parvar (peeled, deseeded, and cut into big pieces)
-
1 cup Fresh shredded coconut
-
1/2 cup Fresh coriander
-
1/4 cup Coarsely ground roasted peanut powder
-
3 tbsp White sesame seeds
-
2 tsp Dhania (coriander) powder
-
1/2 tsp Garam masala
-
a small piece of Ginger
-
3-4 Green chili paste
-
Salt
-
1 tsp Sugar
-
2 tbsp Oil
-
1 tsp Mustard seeds
-
1/2 tsp Hing (asafoetida)
-
1/2 tsp Turmeric powder
-
Water (for sprinkling)
-
Fresh coriander (for garnish)
About
This monsoon season, you have to try my Parvar Nu Coconut Peanut Masala Valu Shak! The fresh coconut and roasted peanut masala make this sabzi incredibly delicious. It is the absolute best recipe to pack for a tiffin given this is the season for Parvar, and it’s an everyday sabzi that you must try for your next lunch!
Steps
|
1
Done
|
In a mixing bowl, combine the fresh shredded coconut, 1/2 cup coriander, roasted peanut powder, white sesame seeds, dhania powder, garam masala, ginger and green chili paste, salt, and sugar. Mix everything thoroughly and set the prepared masala aside. |
|
2
Done
|
Heat the oil in a kadai. Add the mustard seeds, hing, and turmeric powder. |
|
3
Done
|
3. Once the spices crackle, add the chopped Parvar. Mix everything well. |
|
4
Done
|
Sprinkle a little water into the pan, cover it with a lid, and let the Parvar cook on a medium flame until it is about 50% (halfway) cooked. |
|
5
Done
|
Once halfway cooked, add the prepared masala mixture to the pan. |
|
6
Done
|
Cover the pan again. If needed, sprinkle a little more water, and let the sabzi cook on a slow to medium flame for an additional 5-7 minutes. |
|
7
Done
|
Garnish with fresh coriander and serve warm. |
