Malai Parbal – An Indian delicacy to savour for nutrition!
Recipe by Shweta Kumari
Parbal is a green vegetable used for making curries in northern part of India and is more popular in Bihar and West Bengal. Parbal is a seasonal vegetable and is cooked in the summer season. I remember that during the summer season, we used to have the Prabal curry or fried quite frequently. Now staying in Paris, the “so frequent” has turned into “exotic” as we need to explore the Indian markets in Paris for this. Bored of the normal curry and fried, my husband tried this exotic recipe and I just relished it.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
- 12 Parbal
- 1 medium sized onion
- 2 tablespoons curd
- 2 tablespoons cream
- 6-8 cashew nuts
- 1/2 tablespoon garlic paste
- Salt as per taste
- 1/2 teaspoon sugar or as per taste
- Oil for cooking, 4 tablespoons
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/3 teaspoon turmeric powder
- 1/4 teaspoon red chili powder or as per taste
- In a mixer, grind together the cashew nuts and onions and keep aside.
- Peel the parbal and slit in 4 parts keeping them intact on one side. Heat oil in a frying pan and add cumin seeds. Add the parbal.
- Fry until they are cooked and slightly brown on all sides. Keep turning them to ensure they are uniformly cooked.
- Add the garlic paste, salt and spices: turmeric, coriander, red chili and cumin powder. Stir fry for 1 minute.
- Then add the cashewnut and onion mix. Allow the onion paste to cook for 5 minutes.
- Finally add the beaten curd and cream and 1/2 cup water. Cover and simmer for 5 minutes. Sprinkle sugar and garam masala.
- Relish with Rice or chapatti.