Parar Jhol (Wood Pigeons Curry)
Serves 4
| Ingredients | |
|---|---|
| 2 wood pigeons | 1 tea spoon of whole garam masala |
| 2 -3 tab spoons of black pepper (Ground) | 1 onion grated |
| 2-3 dry red chillies ground (more if you want it hot) | 100ml Oil |
| 2- 3 tea spoons of jeera (ground) | Salt to taste |
| 1/2 bay leaf | Quite a lot of oil preferably mustard oil |
Method
- Cut the pigeons into small pieces. Rub salt, jeera and haldi and keep aside.
- Heat the oil Put the garam masala, tejpat and onions. Fry them until it sticks to the pan. Put jeera and jaluk Fry for 3 minutes.
- Add pigeons and fry gently adding salt to taste. Put water and let it boil until cooked.
- To garnish: Add a table spoon of hot ghee (optional).
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 450 | Carotene (μg) | 141.08 |
| Protein (g) | 31.27 | Vitamin C (mg) | 1.38 |
| Carbohydrate (g) | 8.3 | Mg (mg) | 39.05 |
| Fat (g) | 32.47 | Na (mg) | 5.23 |
| Fibre (g) | 2.2 | K (mg) | 52.63 |
| Minerals (g) | 2.51 | Mn (mg) | 0.53 |
| Calcium (mg) | 113.11 | Zn (mg) | 0.3 |
| Phosphorus (mg) | 410.19 | Cr (mg) | 0.08 |
| Iron (mg) | 1.91 | ||
Modification
Use chicken instead of pigeon meat. Reduce the amount of oil used.| Ingredients | |
|---|---|
| 2 -3 tab spoons of black pepper (Ground) | 1 tea spoon of whole garam masala |
| 2-3 dry red chillies ground (more if you want it hot) | 1 onion grated |
| 2- 3 tea spoons of jeera (ground) | 30ml oil |
| 1/2 bay leaf | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 258 |
| Protein (g) | 34.52 |
| Carbohydrate (g) | 8.3 |
| Fat (g) | 9.59 |
| Fibre (g) | 2.2 |
| Minerals (g) | 2.39 |