(273)Parwal Bateta nu shak

Ingredients

• 500 gms. Parwal.
• 2 medium size Potatoes.
• 4 tbsp. Til Oil.(Sesame seeds oil)
• ¼ tsp. Mustard seeds.
• ⅛ tsp. Asafoetida powder.
• ½ tsp. Turmeric powder.
• Pinch of Soda bi carb.
• 1 tsp. Salt.
• 1 tsp Sugar.
• 1 tbsp. Red chilli powder.
• 1 tbsp. Coriander Cumin seeds powder.
• 1 tbsp. Freshly chopped Coriander leaves.

Method

1. Wash and scrape each Parwal with a sharp knife. Again wash and cut into 2 halves and again cut either vertically or horizontally into small pieces.
2. Peel Potatoes, wash and cut it into chips or dice.
3. Heat oil in iron kadhai (try to use iron kadhai only as elemental iron incorporated into cooked food which acts as a direct source of iron) and add Mustard seeds in it. Wait for a crackling sound and then add Asafoetida powder and Turmeric powder in it.
4. Now add cut Parwal pieces, potato pieces, salt, sugar and soda in it. Sugar and soda helps in retaining the green colour of the vegetable and it also helps in fast cooking.
5. Cover the kadhai with a plate of water. Cook on medium flame for 10 to 15 minutes. Stir occasionally with a spatula. For stirring any dry vegetable use a spatula only, otherwise pieces of cooked vegetables become mashed. Check by giving little pressure on a single piece of parwal. If it mash with your finger it means shak is properly cooked. At this time add all dry spices and mix well. Switch off the flame and sprinkle Coriander leaves and close the lid for 5 minutes. So that the flavour of fresh Coriander leaves stays.
6. After 5 minutes transfer shak in a steel or glass vessel.
7. Serve hot with Dal, Rice and Roti .

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