You will need:
- 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
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 saut briefly to release the aroma of the fennel.
Add the parwal and salt to taste, mix well and saut for another 2-3 minutes.
Serve hot with Basmati rice or other whole grain.