Pointed Gourd stuffed with Onion, Potatoes and spices.
Time required: 30 Minutes
Ingredients:
7 – 8 Parwal / Pointed Gourd
2tbsp Oil
2 Green Chilies, Chopped finely
1tsp Mustard Seeds
Chopped Coriander leaves for garnishing
For the stuffing:
1 big Onion, Chopped finely
1 small Potato, Peeled and Grated
1tsp Chili Powder
1tsp Saunf / Fennel Powder
1tsp Garam Masala Powder
1tsp Aamchur / Dry Mango Powder
1tsp Coriander Powder
A pinch of Hing / Asafoetida
¼ tsp Turmeric Powder
1tsp Jeera / Cumin
1tbsp Oil
Salt to taste
Method:
Peel and slit Parwal and remove the seeds and pulp from it.
For the stuffing:
Heat Oil and add Jeera, Hing and Turmeric Powder. Add Onion and Potato and fry until soft. Add all the other Masala and Salt and stir. Remove from heat and keep it aside.
Fill the Parwal with the stuffing.
Heat Oil and add Mustard Seeds, and when they splutter, add Green Chilies and the stuffed Parwal and cook until the outer layer turns soft. Turn the Parwal, so that all sides are cooked evenly.
Remove to a serving dish and garnish with Coriander leaves.
Serve hot with your choice of Indian Bread.
