Bharwan Parwal or Stuffed Parwal - Tasty Pointed Gourd Curry
Stuffed Parwal filled to bursting with handpicked masalas. My version of comfort food on a rainy or chill evening. Ever tried it in a sandwich? Its Yum!
Course: Side Dish
Author: Sujata Shukla
a fewcurry leaves
1red chilliDry (optional)
3tbspssesame oil( or other cooking oil)
Dice the onions and tomatoes.
Heat 2 tsp of oil in a pan, reserving the balance oil for frying the stuffed Parwals. Roast the coriander and peanuts for 1 minute (The peanuts may crack or burst,)
Remove the coriander and peanuts afterdraining the oil by holding them in a slotted ladle against the side of the pan, and transfer into a dry bowl. Keep aside.
In the remaining oil in the pan, fry the onions for 1 minute and add tomatoes, fry for 30 secs. Drain and transfer to a dry bowl.
Add another 1 tsp of oil to the pan and roast all the remaining ingredients (except the salt and reserved oil). Drain and remove after two minutes of roasting on a low flame.
Grind the coriander and peanuts coarsely, add all the other fried/ roasted ingredients and grind to a paste without adding water.
Remove to a dry bowl and mix in the salt.
Slice off 1/2 cm from the tops of the Parwal ( the pointed side opposite to the stalk side). Make a slit through the length from the cut top to the base, keeping the stalk end intact. Ensure the Parwal is not slit into two.
Make another similar lengthwise slit so a cross (+)appears on the top surface, still keeping the Parwal in one piece.
Make these two slits in each of the Parwals.
Stuff the paste into the slits in each Parwal. I usually divide the paste into suitable portions keeping in mind the size of each Parwal, so that I don't run out of stuffing.
I microwaved the Stuffed Parwal for 10 minutes, to reduce the oil and time required for frying, and then sautéed them in hot oil for about 7 minutes.
Heat the reserved oil in a pan. I used sesame oil for its unique flavour, but any cooking oil could be used.
Fry the stuffed Parwal for 7-15 minutes till they shrink and discolour from dark green to pale or yellowish green. Keep gently turning them so all sides are cooked evenly.
Drain and place in a serving bowl. If some of the stuffing has spilled into the oil while frying, you could pick it up with a spoon and pour over the cooked Parwal.
Serve hot with chappatties, rice and dhal or in a sandwich.