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|
|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|
|Vegetable Oil||1 tbsp|
- 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.
- 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).
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