15 March 2012

Stuffed Parval curry

Ingredients :
Parval (Pointed Gourd) - 1/4 kg
Tomatoes - 2 (medium)
Ginger - 1/2 inch piece
Green Chillies - 6 (ground to a paste)
Onion - 1 big (ground to a paste along with ginger)
Grated Paneer - 50 gms
Boiled & mashed Potatoes - 1 cup
Cornflour - 2 tbsps
Dhaniya pwd - 1 tsp
Haldi - 1/2 tsp
Curd - 1 cup
Bay leaves - 2
Cinnamon - 1 inch stick
Cardamom - 4
Garam masala - 1/2 tsp

Method :
1. Lightly boil the parval for about 10 mins. Cut in half and chop off the ends. Scoop off the insides

2. Combine paneer, potatoes, salt, green chilli paste and mix well.

3. Stuff the parval with this mix. Make a semi-thick paste using the flour and little bit of water. Dip the parval in this mix and shallow fry till golden brown.

4. Heat oil in a pan. Add dhaniya pwd, chilli pwd (if needed), cardamom, bay leaves and cloves. Add the onion-ginger paste. Fry for a bit till raw smell leaves the gravy.

5. Add curds, garam masala and simmer on low heat. Add water to adjust consistency if required.

6. Now drop in the fried parval pieces one by one and simmer for 5-7 minutes more. Serve hot.


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