Parwal with fennel almonds
Ayurvedic recipe Parwal with Fennel & Almonds
SERVES : 1
INGREDIENTS :
- 2 small parwal
- 1 tbsp ghee (clarified butter)
- 1 tsp whole fennel seed
- 6-8 almonds, soaked in hot water, blanched and slivered
- Rock salt to taste
METHOD
- Wash and scrape parwal and cut off and discard both ends.
- Dice parwal into 1/2" pieces and steam for about 15-20 minutes until fork tender.
- Heat the ghee in a pan until it is clear.
- Add the fennel seed and almonds and sauté briefly to release the aroma of the fennel.
- Add the parwal and salt to taste, mix well and sauté for another 2-3 minutes.
- Serve hot with Basmati rice or other whole grain.
