Patol/ Parwal Kasha

During the summer and monsoon Parwal/patol is quiet available here. Parwal is one of the vegetable that both S and I prefer. There are many variations of parwal that I make. This time it is patol/parwal kasha. 

‘Kasha’ is a type of preparation where you fry and cook the ingredient with spices in a low heat for a long time, so that the all the spices go inside it to make soft and seasoned.  The gravy can be thick or dry being ideal to have with paratha or nun. The most enjoyed ‘kasha’ dish according to me is mutton/chicken kasha. The other kasha recipes are dim (egg) kasha, kasha alur dom (dam-aloo) and patol kasha.

Ingredients 

Patol/ Parwal:  10-12

2 Onions Medium

1 Tomato  Medium

2  green chilies (or as per your choice)

Ginger paste 1 table spoon

Garlic paste 1 table spoon

salt as per taste

turmeric powder ½ tea spoon

jeera powder 1 table spoon

red chili powder  ½  or 1 teaspoon

½  tea spoon sugar

½ tea spoon garam masala

½ tea spoon ghee

Bay leaves and whole jeera for tempering

Mustard oil/Sunflower oil 3 table spoons

Preparation

Cut the parwal from both the ends and scrape.

Wash them and with a fork pierce for two or three times. This will give good result while seasoning.

Chop finely both the onions and tomato.

Cooking

Heat a pan with 2 table spoon of oil.

Fry the parwals with a pinch of salt and turmeric. Reduce the flame and cover. Open the lid after 5 minutes. Turn the parwals to the other side and fry well. Parwals may discharge water. In that case increase the flame and fry. Do not cover now. Remove them from flame when both the sides are light brown and the parwal is soft.

The total time of frying the parwals will be some 10 minutes.

Now, you may need to add a table spoon of oil to the existing one. Once the oil is hot enough temper it with whole jeera and bay leaves.

Add the chopped onions and tomato.

Add the green chilies and the garlic paste

Let it be cooked for 5 minutes.

In the mean time you can make the spices ready.

For the spices: In a small bowl put ginger paste,  jeera powder, red chili powder, turmeric, salt to taste and 3-4 table spoon of water.  

Mix the spices thoroughly and add it to the chopped onion and tomato. Let it be cooked for some more time.  The mixture will release oil. At this point add a little bit of sugar.

Now put the parwals and reduce the flame and cook for some time.  You may sprinkle little water to avoid the parwals getting burnt from bottom.  Let it be cooked for 10 minutes, covered with a lid. The parwals will get absorbed in the spices.

Now   add ghee and garam masala powder and switch off the gas. Keep it covered for more 10 minutes.

Serve it with roti or paratha.