Bharwa potal

Heat the oil by adding half the table spoon oil in one embroidery. Put cumin seeds in hot oil. After roasting asafetida and cumin seeds, add turmeric powder, green chillies, sunflower powder, coriander powder and then parabhal pulp for 2 minutes, add red pepper powder, garam masala, amchoor powder and salt and mix them well. Fry for a minute. Close the gas. The spice is ready to fill this parwal inside.

After the spices are cooled, add green coriander in it. Now raise a parwal, open it and press the well in it to fill the spice. Put it in the plate, now second, prepare all the spicy masala and prepare it. The whole world is ready.

To cook the finished parakeet. Put 2 tablespoon spoon oil in the pan and heat it. (Slow down the gas) Apply well in hot oil, and cover and cook for 5-6 minutes.

Now open the lid of the embroidery and turn the parawalas with the help of tongs and cover them again for 5 minutes and cook on a low gas. Open the lid of the embroidery and keep it in the plate, if the beans have been cooked in the middle, and in the middle of the edge, do the middle. These worms will be cooked in 2-3 minutes. Now they also take them out in the plate.

Your stuffed parvali vegetable is ready. Put green coriander over the vegetables and decorate it, and eat paranets with parathas, chapati or naan.