How to make Dahi Parwal.
After peeling the parwal they are deep fried in mustard oil.Later they are cooked in a yogurt gravy.
P.S-One most important step is to peel parwal in such a manner that little bit of skin is left . Its not mandatory but I will suggest everyone to do it. It gives parwal a nice texture which improves overall texture and feel of the dish.
Dahi /yogurt-½ cup
Onion paste-½ cup
Ginger -Garlic paste -1 teaspoon.
Mustard oil-½ cup
Turmeric powder -½ teaspoon,
Red chili powder-1 teaspoon.
Salt -according to taste.
Take a Wok.
Heat it .
Add all the pealed Parwal.
Deep fry it till they are red/brown.
Remove from wok and keep it aside.
Add bay leaf ,caramom ,cinnamon and cloves in the oil.
Let it sizzle.
Add onion and ginger- garlic paste .
Fry till raw smell is gone.
Add turmeric ,salt ,sugar and red chili powder.
Fry it on low flame till they release oil.
Add curd /yogurt.
Mix it nicely .
Add parwal .
Mix it again.
Serve with rice or roti.