Stuffed Parwal (Stuffed Pointed Gourd)

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Stuffed Parwal (Stuffed Pointed Gourd)

Description

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 20 Min

Total Time : 1 Hr 20 Min

Ingredients

Serves : 6
  • Parwal (Pointed guards) 6 big


  • Cottage cheese grated 1½cup


  • Coconut grated 1/2 cup


  • Dry fruits chopped kaju kismis pistachio 1/3 cup


  • Onion 2 meduim


  • Garlic 3 cloves


  • Ginger chopped 1 teaspoon


  • Tomato 1 tablespoon paste


  • Cumin powder 1/2 teaspoon


  • Chilli powder 1 teaspoon


  • Turmeric powder 1/2 teaspoon


  • Bayleaf 1


  • Fresh cream 2 tablespoon


  • Suger 1/2 teaspoon


  • Ghee 1 teaspoon


  • Salt 2 teaspoons


  • Cashew nut paste 1 teaspoon


  • Garam masala powder 1/½ teaspoon


  • Hot water ½cup

Directions

  • Peel the skin of the parwal then cut one end of the parwal and scoop out the seeds.
  • Donot discard the seed,keep it aside.
  • Take a heavy pan and perboil the parwals with a pinch of salt at a low flame.
  • Now grind the seeds of the parwal into a fine paste.
  • Make a fine paste of onion,garlic and ginger on another bowl.
  • Heat an 1 tablespoon of oil on a kadai add cumin seeds and add half teaspoon of onion ,garlic ,ginger paste and stir it.
  • Now add parwal seeds paste into it and cook until for few minutes.
  • Add cottage cheese, chopped dryfruits, grated coconut, garam masala powder and 1 teaspoon of salt and suger on it and cook until dry.This is our stuffing for the parwal.
  • When the stuffing cools down , stuffed the parwals from one end minutely.
  • Heat a pan with 2 tablespoons of oil on it and fry the stuffed parwals one by one and set aside.
  • For making curry on the same oil add bayleaf ,onion garlic,ginger paste abd fry until oil leaves the side.
  • Then add tomato paste,turmeric,cumin, corriender and chilli powder and fry until the oil leaves the sides of the masalas.
  • Add cashew nut paste and cook it at low flame.
  • Add half cup of hot water and 1 teaspoon of salt and boil for few minutes.
  • Now add the fried stuffed parwals and cook for 2-3 minutes at high flame.
  • Just before removing from heat add fresh cream and a teaspoon of ghee.
  • Serve hot with white rice, patatha nun etc.