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A typical dish from Calcutta and a dry vegetable dish with a Gujarati touch. Parval is very popular among the Bengali Cuisine and a healthy vegetable, especially in the form of soup for stomach related ailments. The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the special taste and crunch. Parwal is a popular vegetable in India, especially in Eastern and Northern India.
The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along it’s length. The skin is much harder than cucumber, and is fat and stout like the thumb. Serve it with phulka's and kadhi and you will never turn your head back when you see the parval vegetable again.
Makes : 4 - 5 servings
Heat oil in a pan; add the potatoes, parval, salt and all the other spices, except gram flour, peanuts and chopped coriander.
Sauté all the ingredients and simmer the vegetables adding ¼ cup of water. Bring the heat to medium, cover the pan, stirring occasionally until the vegetables are soft and tender. Stir in the gram flour and peanuts and simmer for another 5-8 minutes until all the spices and the vegetables are well combined. Garnish with chopped coriander and serve hot with phulka’s and Khadi.