Ingredient:
400 grams of parval, just roughly peeled,
200 grams of shrimps or very small prawns, finely chopped, coated with turmeric and salt,
1-2 tsp of turmeric powder,
1-2 tsp of red chili powder,
1 onion, finely chopped,
1 tsp ginger, finely grated,
1-2 small tomatoes, finely chopped,
1 tsp garam masala powder,
1 bay leaf,
Salt to taste
Half tsp of sugar,
Vegetable oil for cooking,
Coriander for garnishing
Method:
For the stuffed parwal (Pointed Gourd), scoop out the vegetable from just one side, while keeping the other end closed. Do not throw the seeds, but grind it with a little turmeric and salt, into a fine paste.
Meanwhile, fry the parwal (Pointed Gourd) until lightly browned and keep aside.
Take a little oil in a kadai (wok) and add the chopped prawns and fry for a few minutes, until they turn mildly pink and curl. Now add half of the grated ginger, salt and sugar and stir.
Finally add the parwal (Pointed Gourd) seed paste and cook on low flame, for about 10 minutes, until well coated and cooked.
Take the stuffing off the kadai (wok) and allow it to cool, before stuffing into the vegetable.
For the gravy, take a little oil in a kadai (wok) and add the bay leaf. Add the rest of the grated ginger and chopped onions and fry till light brown. Add the chopped tomatoes and fry for another minute or two, before throwing in the powdered spices.
Add a cup of water and bring it to boil, before placing the stuffed vegetables into the gravy. Serve it on a plate and garnish with fresh coriander leaves.
The dish goes perfectly with rice. You can always try it as a veggie dish with a non-veggie twist.
400 grams of parval, just roughly peeled,
200 grams of shrimps or very small prawns, finely chopped, coated with turmeric and salt,
1-2 tsp of turmeric powder,
1-2 tsp of red chili powder,
1 onion, finely chopped,
1 tsp ginger, finely grated,
1-2 small tomatoes, finely chopped,
1 tsp garam masala powder,
1 bay leaf,
Salt to taste
Half tsp of sugar,
Vegetable oil for cooking,
Coriander for garnishing
Method:
For the stuffed parwal (Pointed Gourd), scoop out the vegetable from just one side, while keeping the other end closed. Do not throw the seeds, but grind it with a little turmeric and salt, into a fine paste.
Meanwhile, fry the parwal (Pointed Gourd) until lightly browned and keep aside.
Take a little oil in a kadai (wok) and add the chopped prawns and fry for a few minutes, until they turn mildly pink and curl. Now add half of the grated ginger, salt and sugar and stir.
Finally add the parwal (Pointed Gourd) seed paste and cook on low flame, for about 10 minutes, until well coated and cooked.
Take the stuffing off the kadai (wok) and allow it to cool, before stuffing into the vegetable.
For the gravy, take a little oil in a kadai (wok) and add the bay leaf. Add the rest of the grated ginger and chopped onions and fry till light brown. Add the chopped tomatoes and fry for another minute or two, before throwing in the powdered spices.
Add a cup of water and bring it to boil, before placing the stuffed vegetables into the gravy. Serve it on a plate and garnish with fresh coriander leaves.
The dish goes perfectly with rice. You can always try it as a veggie dish with a non-veggie twist.
