Parsi Titori | How to Make Enticing Parsi Titori | Parsi New Year Special

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Transcript

00:00 Today's recipe is a Parsi specialty, Parsi Titori.

00:04 Titori is Field Beans. Let's begin.

00:07 Let's begin with Field Beans or Vaal as we call it.

00:14 Well, you get this bitter, you get it sweet, you get two varieties.

00:17 Choose the variety of your choice. This one is the sweeter version.

00:20 Which is actually slightly bigger and is also plumper.

00:24 The other variety is tinier and is also slightly yellowish in colour.

00:28 The whole idea is to soak this overnight and then we peel this sprouted.

00:33 Let's begin with cutting an Onion roughly.

00:35 Let's begin with Oil in a wok.

00:41 And add in Cumin Seeds and allow them to crackle.

00:44 Let's move on to Red Onions and saute these.

00:48 Let's add in crushed Ginger, Garlic and Green Chillies.

00:55 Stir this till the raw smell or raw flavour goes away.

00:59 Let's add in paste of Red Chillies.

01:03 We need to cook the Red Chilli paste till oil starts oozing the sides of the pan.

01:08 Well, alternately while making this paste,

01:10 you can also take the Red Chillies and grind them with the Cumin.

01:13 Remember we began the recipe with Cumin Seeds.

01:16 In that case, you omit that step and make a paste of Cumin and Red Chillies.

01:20 Lovely taste. Trust me when I say.

01:23 Let's mix all of this and add in two very important ingredients.

01:26 The first one, Turmeric Powder.

01:29 And then moving on to the Parsi Dhana Jeeru.

01:32 Let's mix this well and add in the Chittori or the Vaal.

01:36 Well, it's also important to kind of pick and choose in case you think there are any

01:42 with a black mark or a brown mark.

01:45 Just discard them.

01:51 Let's mix this well and add in the water to cook the Chittori.

01:55 Well, like I always say, recipes are just like a marking.

02:02 I know a lot of homes in which the Chittori or the Vaal

02:05 are also boiled separately with a little bit of Turmeric and Salt.

02:08 And the cooked ones are eventually added into this recipe.

02:12 The choice is completely yours. You can switch it this way or that way.

02:15 Tastes wonderful.

02:20 Once the Chittori is almost 3/4th cooked, I'm going to add in Tamarind Pulp.

02:25 To make this nice and sour.

02:26 To add in a layer of sweetness, I'm going to add in a knob of Jaggery.

02:31 Just roughly cut this like so.

02:33 Let's add in a generous amount of Salt.

02:36 And give this a good mix.

02:38 Allow this to boil and cook this completely.

02:42 Let's add in two final ingredients.

02:44 Freshly cut Coriander Leaves.

02:46 And finally, some fresh Coconut Cream.

02:50 Mix it well.

02:51 With this, Aparsi Chittori is done and ready.

03:01 And with this, off goes the flame.

03:03 Let's serve this immediately.

03:05 And with this, let's taste it.

03:18 Creamy, sweet, spicy, tangy.

03:21 Just about perfect.

03:23 Not just with rice, but also with Chapati.

03:26 The way Parsi friends prefer.

03:28 On this note, this is me the Bombay Chef, Varun Inamdar, signing off.

03:31 Bye for now.

03:32 (MUSIC)

Parsi Titori | How to Make Enticing Parsi Titori | Parsi New Year Special | Chef Varun Inamdar

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