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Parval & Tinda Bhujia Recipe

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This recipe for Parval & Tinda Bhujia, by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Uma Mohanka

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp Canola Oil for each Sabji
tsp Haldi (Tumeric powder)
1 tbsp Dhania Powder (Ground Coriander)
tsp mustard seed
tsp cumin seed
tsp salt, or to taste
tsp Cumin Seed Powder
tsp Black Pepper Powder

Directions:
Directions:
1. Cut Parval in small rectangular pieces and Tinda in small circular shape and Wash cut vegetables
2. Heat Oil and add Black Mustard Seed with Cumin Seed. Once it starts to change color, add Parval or tinda (vegetable you want to make). Mix Vegetables in the pan and add Haldi Powder and Salt. Mix sabji nicely and reduce heat to low. Leave vegetables for ten Minutes.
3. Once Sabji is cooked nicely, add Dhania Powder, Black Pepper Powder and stir on medium high heat. Once Dry vegetable is ready add Cumin Seed powder and mix thoroughly.
4. Serve Hot with Rice or Roti

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 mins

 

 

 

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