Parwal is a pretty versatile vegetable. You can use it to make a curry or a dry vegetable or stuff it with a filling of your choice. This recipe stuffs parwal with dry spices and it’s one of my favorite dishes.
| Preparation Time: | 45 minutes |
| Servings: | 6 |
| Difficulty: | Easy |
Ingredients
| Parwal | About 15 |
| Turmeric Powder | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Dried Mango Powder | 1 tsp |
| Coriander Powder | 2 tsp |
| Garam Masala | 1/2 tsp |
| Ground Saunf (Fennel) | 1/2 tsp |
| Salt | 1 tsp |
| Vegetable Oil | 1 tbsp |
Method
- Wash and peel parwal.
- Slit the parwal in half for filling. Keep aside. Carefully remove hard seeds from the parwal if any.
- Mix all the dry spices in a bowl.
- Gently take a parwal and open the slit. Fill about 1/3 tsp of mixture in the parwal. Repeat it with all the parwals.
- Heat oil in a nonstick pan. Add stuffed parwals in the pan. Make sure that the slit is facing up. This is to make sure that the dry spices don’t fall off.
- Cover the pan and cook it on low heat for 5 minutes.
- Open the pan and now you can roll the parwals in the oil. By now the spices would have gotten wet and they won’t fall off.
- Cover it again and cook the parwals till the time they are lightly brown on all sides. Keep turning the sides of parwal once in a while so that they are evenly browned from all sides. Stuffed Parwal is ready.
- Serve it hot with Roti and Dal.
Notes
- Some people don’t peel the parwal and that’s fine too. Try it both ways and decide what you like more.
- Parwal is also known as Pointed Gourd (http://en.wikipedia.org/wiki/Trichosanthes_dioica).
Summary
Recipe Name
Stuffed Parwal
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)