Course: Side
Cuisine: Indian
Keyword: Aloo, Parwal, sabzi, sookhi sabzi
Fennel powder is optional but it adds to the flavor. If you noticed that I mentioned 2 steps in preparing of this sabzi - first is steaming in covered pan and then crisping them in open pan, then it is required for many Indian dry vegetable preparations. It is to make sure that firstly the vegetable is cooked from inside and second step is to add the texture and flavor to any sabzi. Many people make their sabzi over crisp to the extent of over browning them. I do not recommend that since the nutritional value of the Vegatable is reduced and it develops more carbon particles which are harmful for health.