Take 250 gm parwal
Scrape them well
Make a side slit
Boil with milk- enough to cover them.
Milk should be absorbed
Take some ghee (desi) and saute them
Sprinkle kali mirch &salt and stir
Eat with roti or paratha
Recipe sent by my friend Mrs Zeba Hussain
Come, explore and fall in love the Beauties of Delhi (Dilli ki Ranaiya’n) and the World with me, Rana Safvi
I have a masters in medieval history from the prestigious Centre for Advanced Studies, Dept. of History, AMU. A firm believer in our Ganga Jamuni Tehzeeb, I am passionate about gaining and sharing knowledge and these days I am doing it via the social media platform.