Time for showing some love to the humble vegetable Parwal/ Potol/ Pointedgourd.
Those who ever tasted stuffed Parwal can understand what I am talking about. I absolutely love these. This vegetable is seasonal and only available in few part of the country. In summer season you can get hold of these.
Recipe of Stuffed Pointed Gourd/ Stuffed Parwal
Preparation Time :20
Parwal/ Potol/ Pointed gourd – 8 Pieces
Poppy Seeds – 4 tbsp
Garlic Cloves – 6 pieces
Green Chilli – 1
Onion – 1 Big ( Finely chopped) ( Keep aside 1/4th of chopped onions)
Mustard Oil – 5 tbsp
Salt as required
Turmeric powder – 2 pinch
Red Chilli powder – 2 pinch
First clean the parwal’s and scrap them slightly. Then cut the both ends of parwal.
Then using a knife slit each parwal from the center part taking so that you can easily remove the seeds of it.
Then using a small spoon carefully remove all the seeds and keep aside.
Then prepare a masala by grinding the poppy seeds, garlic and green chilli. ( first grind the poppy seeds and then add the garlic and green chilli with a little water to prepare a smooth paste.
Then take a frying pan and heat 2tbsp of mustard oil. Then fry the 3/4th of chopped onions.
When half done add the poppy seeds paste, a little salt, a pinch of turmeric powder, a pinch of chilli powder. Saute till the masala is cooked well.
When done remove the cooked masala into a flat plate. Keep one tbsp of cooked masala aside to be used later.
Then using a spoon stuff each parwal with this cooked masala. Take care not to overstuff. Then in the same pan add 3 tbsp of oil and heat it.
Put the stuffed parwal on the pan one by one. Fry with a medium heat. Carefully turning each one so that all the part of each parwal cooked fully. Don’t cover.
Remove from the oil when done. Then in the same left over oil put the seeds of parwal, a little salt, a pinch of turmeric powder, a pinch of chilli powder and 1/4th of chopped onion. Mix well and fry for sometime. Then when half done add the one tbsp of cooked poppy seeds masala , mix and saute till done. ( You can add one tbsp of extra oil in the pan if you are not left with any leftover oil.)
Then serve these stuffed parwal’s and the masala seeds of parwal’s with some hot steamed rice and dal.