How to make Achari Parwar -

Parwars sautéed with pickle masala – it’s different!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parwar (परवल), Ghee (घी)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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For more recipes related to Achari Parwar checkout Bharwan Parwal. You can also find more Main Course Vegetarian recipes like Paneer Jalfrazie Suran ki Sabzi Pepper Chole-SK Khazana Achari Parwar

Achari Parwar

Achari Parwar Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Achari Parwar Recipe

  • Parwar 250 grams

  • Ghee 1 tablespoon

  • Ghee 1 tablespoon

  • Mustard powder 1 teaspoon

  • Fenugreek powder 1/4 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Salt to taste

Method

Step 1

Trim the ends and peel the parwars. Cut them into eight pieces each lengthwise.

Step 2

Heat oil and ghee in a pan, add the parwar pieces and sauté on low heat till cooked. Add mustard powder, fenugreek powder, asafoetida, turmeric powder, red chilli powder and salt and mix well. Cook for one more minute.

Step 3

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.