Parval ka Peetha

Parval ka Peetha by Soni Sahai


  1. Parwal – 1 Kg
  2. Besan – 4 Tablespoons
  3. Rice flour – 4 Tablespoons
  4. Ginger Garlic Paste – 2 Tablespoons
  5. Turmeric Powder – 1 Teaspoon mixed in the gingergarlic paste
  6. Coriander Paste – 4 Tablespoons
  7. Chili Powder – 2 Tablespoons
  8. Yoghurt – 1 Cup
  9. Salt – to taste
  10. Oil – 6 Tablespoons
  11. Methi seeds – 1 Teaspoon


Cut thick slices of the parwal without peeling them. Mix all the ground spices in the yoghurt and marinate the parwal slices in the mixture. Heat oil in a karahi, put in the methi seeds then put in the marinated parwal and cook covered till almost done and most of the water has dried. Add the besan and rice flour slowly into the parwal, stirring, to mix it in the vegetable. Cook till done.

To see the other recipes in the Avadhi Menu, click here.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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