Sorshe Narkol diye Patol Chorchori

Prepared this Sorshe Narkol diye Patol Chorchori or Parwal cooked with mustard paste and coconut last week referring to the cookbook I have. One of my 101 thing to do in 1001 days list is to try every recipe in one cookbook, and along with my October blogging marathon target, I am eyeing for this target too. I can humbly say that I am reaching that target one step at a time and really enjoying it.

During this time of the year, when parwal is slowing going off the market but Cauliflower or for that matter winter veggies are yet to appear on the stage, it is very difficult to think of a vegetable dish which is tasty and appealing. We became fed up of eating parwal for 3-4 months continuously. Natually I have to check my pile of cookbooks or internet to find something with parwal which is different and found this one. Really different and a welcome change from a Red gravy based parwal curry.

Sorshe Narkol diye Patol Chorchori

How to make Sorshe Narkol diye Patol Chorchori

  • Patol or parwal – 10 – 12
  • Mustard – 1 tbsp
  • Grated Coconut – 1 tbsp
  • Green chili – 4
  • Salt, Turmeric, Red chili powder
  • Fenugreek seeds for tempering
  • Mustard oil
  • sugar – a pinch ( Optional. I always add a pinch of sugar for vegetable dishes to enhance the taste. )

How to make Sorshe Narkol diye Patol Chorchori

Wash and clean the Parwal. Now remove the sides and peel them the way it is shown in the following image.

In a pan, add mustard oil, When it is hot, add the fenugreek seeds or methi and wait till it turns black.

Now add the parwal with a pinch of salt, turmeric powder and red chili powder.

Stir and keep covered. Cook over low heat.

While the parwal is getting cooked, grind the mustard , green chili and coconut with a pinch of salt in a mixer grinder. Soak the mustard in water for 15 – 20 minutes beforehand.

Parwal will release water and will get cooked in it’s own water if kept covered over low heat. That way you will get more flavours. You can see from my next image that the parwals are evenly cooked but it is still firm.

At this point I have added the coconut mustard paste. Mix it thoroughly and keep cooking for two more minutes.

Now it is almost done. adjust the seasoning, add sugar at this point, if you are using it. Add a spoonful of mustard oil at the end, if you like that pungent taste and smell and remove from heat.

Serve with plain rice.

Sorshe Narkol diye Patol Chorchori
Sorshe Narkol diye Patol Chorchori
Sorshe Narkol diye Patol Chorchori

I have collected few recipes on this seasonal vegetable Patol. We love them in different forms. You can try them too.

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