Banana flower sabji is a traditional Indian dish; highly nutritious vegetable, packed with fiber, vitamins, and antioxidants, is commonly used in Bengali and south Indian cuisine. Today recipe from Bengali cuisine (Banana flower sabji) can be made in a very simple and quick way, by first boiling the chopped banana flower, which helps remove its […]
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“Parwal Do Pyaza” is a flavourful North Indian dish that highlights the unique taste of pointed gourd (parwal) and onions cooked together. The term “Do Pyaza” refers to the use of onions in two stages and double in quantity —once in the base and again added in larger chunks for texture and sweetness. In this
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“Aaloo Parwal (Potato and Pointed Gourd) ki sabzi” is a classic North Indian dish made from a flavourful combination of potatoes (aloo) and pointed gourd (parwal). I chop both the potatoes and parwal into round shapes, which not only gives the dish a uniform appearance but also allows the vegetables to cook evenly. The combination
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“Aaloo (potato) Parwal ka bhujia (potato- pointed gourd fry)” is a simple yet delicious dry stir-fried dish made with potatoes (aloo) and pointed gourd (parwal). This traditional North Indian recipe is known for its light, crisp texture and minimal use of spices, allowing the natural flavours of the vegetables, often served as a side dish
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“Dry Saim (broad beans) Aaloo” is a simple yet flavourful Indian stir-fry dish made with sem beans (flat green beans) and potatoes (aloo). I often enjoyed as a side dish with Chapati or Dal–Rice. The dish is prepared by sautéing sem beans and potatoes with a blend of aromatic spices, resulting in a dry, mildly
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