Indian · No Onion No Garlic · Paryushan Parv


From today I will be posting Paryushan Parv special recipes for 10 days.

Paryushan is a Holy Events for Jain. During these events Jains don’t eat Grounded Vegetables and many of them don’t eat Green Vegetables also. It lasts for 10 days. The festival ends with the celebration of Kshamavani (Forgiveness Day).

Paryushan Parv Recipe No. 1 – Besan Gatte ki Subzi

Besan Gatte is a Traditional Rajasthani Dish which is very famous in every Indian Household. It is very Easy to make and very Delicious to eat. Today I am making it without onion and garlic.  It can be made with onion and garlic as well. It will taste delicious in both the case.


Prep Time – 20 Mins                                         Cook Time – 10 Mins

Ingredients – For Dough

  1. Chickpea Flour (Besan) – 3 Cups (Pure & Sure Organic Besan, 1kg)
  2. Red Chilli Powder (Lal Mirchi Powder) – 1 ½ Tbsp. (Catch Red Chilli Powder, 500g)
  3. Turmeric Powder (Haldi) – 1 Tsp. (Ramdev Turmeric Powder – 500 g)
  4. Asafoetida (Hing)– Pinch (Ramdev Strong Hing Pwd. 100 GM)
  5. Salt to Taste
  6. Cumin Powder (Jeera Powder) – ½ Tbsp. (CATCH SPICES JEERA POWDER 100GMS (PACK OF 3)
  7. Carom Seeds (Ajwain) – ½ Tbsp. (Urban Platter Roasted Carom Seeds (Ajwain), 100g [Pack of 3])
  8. Soda Bi-Carb – Pinch (Baking Soda / Cooking Soda / Soda Bicarb 500g)
  9. Oil – 3 Tbsp.
  10. Water – as required to make tight dough

For Gravy      

  1. Oil – 3 Tbsp.
  2. Asafoetida (Hing) – Pinch (Ramdev Strong Hing Pwd. 100 GM)
  3. Mustard Seeds (Rai) – 1 Tsp. (Organic Tattva Black Mustard, 200g)
  4. Cumin (Jeera) – 1 Tsp. (Urban Platter Whole Cumin Seeds (Jeera), 900g)
  5. Fennel Seeds (Saunf) – 1 Tsp.(Mother Organic Fennal Seeds Bottle, 100g (Pack of 2))
  6. Curd (Dahi) – 1 Cup
  7. Red Chilli Powder (Lal Mirchi Powder) – 2 Tbsp. (Catch Red Chilli Powder, 500g)
  8. Coriander Powder (Dhaniya Powder) – 1 Tbsp. (Catch Spices Coriander Powder 500gms)
  9. Turmeric Powder (Haldi) – 1 Tsp. (Ramdev Turmeric Powder – 500 g)
  10. Salt to Taste
  11. Water

Method –

  1. Take a bowl and add in all ingredients of dough and make tight dough.2017-08-27-06-43-10
  2. Divide dough into small portions.
  3. Now apply little oil on hands and roll each of the portion (oil is applied to prevent the dough from sticking)2017-08-27-06-45-03
  4. Take pan and boil water in it.
  5. Now add rolled portion into boiling water.2017-08-27-06-46-24
  6. Cook it until they are soft.2017-08-27-06-47-14
  7. Now take them out from the pan and allow them to cool2017-08-27-06-48-07
  8. Cut each portion into small portions i.e. Gatte.2017-08-27-06-49-00
  9. Now take Wok and heat oil
  10. Add in asafoetida, mustard seeds, cumin seeds and fennel seeds.
  11. On crackling of seeds, add in curd and stir it continuously.
  12. Now add in all spices and cook them.
  13. Add water and allow it to boil.2017-08-27-06-49-43
  14. Now add Gatte in it and once again boil it.
  15. As soon as it boils switch off the flame and serve hot.2017-08-26-20-19-54



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