Speaking of memories, cooking this parwal sabzi took me back to memory lane where I saw myself standing in my grandmother’s kitchen. Both sets of my grandmothers were great cooks, but here I will take you on a journey in my maternal grandmother’s kitchen. She is a phenomenal cook, a well read intellectual, and has a sweet personality. My siblings and I grew up eating her delicacies. However, because of her age, she doesn’t go much in the kitchen- we still crave her food. In her magic box of recipes, there are a few that we have been using for generations. This Alu Parwal ki Sabzi is one of them. I feel Parwal is the most under rated vegetable to exist. Though it’s widely used in Bihar and Bengal, it’s not a very common vegetable in households across the country. Here, I am going to share an Alu Parwal ki Sabzi that is cooked with Chana Dal. This recipe has been used on both sides of my family for generations. It’s a super delicious and spicy sabzi that will make you dive in for a second helping. Serve it with Rice or Roti.
