Parval and Potatoes

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 1.25 lbs parval, halved and peeled in alternate strips
  • 1 lb red potatoes, cut in thick half moons
  • 2 tablespoons oil
  • 10 curry leaves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 chile de arbol
  • 1 teaspoon sesame seeds
  • 2 tablespoons chickpea flour
  • salt to taste
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon raw asugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 2 teaspoons tamarind paste


  1. Steam potatoes and parval for 15 minutes or until half done.
  2. Heat oil.  Add curry leaves, mustard seeds, cumin seeds, chile,  and sesame seeds.  Let splutter.
  3. Add parval and potatoes.  Saute on medium heat for about 5 minutes or until golden brown on edges.  Cover and cook on low for another 5 minutes.  Stir occasionally.
  4. Add rest of ingredients except for tamarind.  Stir, cover, and cook on low for another 10 minutes.  Stir frequently.
  5. Add tamarind at end.  Combine well.  Enjoy with rice and dal!
This entry was posted on Sunday, October 27th, 2013 at 12:21 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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