Monday, 29 August 2016

SHAHI PARWAL /POINTED GOURD


Prep Time : 15 mins
Cooking Time : 35 mins
Serve : 4

INGREDIENTS
Pointed gourd / parwal      -   8 piece
Cottage cheese / paneer  -  1 cup
Coriander leaves  -   1 tbsp
Chopped green chilly  -   1/4 tsp
Salt  -  to taste
Oil  -  1 tbsp
For gravy
Chopped onion  -  1
Garlic cloves  -  4 - 5
Ginger  -  1 inch stick
Red chilly powder  -  1 tsp
Kashmiri red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder   -  1/2 tsp
Green cardamom   -   2
Black cardamom  -  1
Cinnamon  -  1 inch stick
Black pepper  -  1 - 2
Mace  - 1 piece
Cloves   -  2 - 3
Tomato puree  -  1 tbsp
Curd  -   2 tbsp
Milk  -  1/2 cup
Cream  -  2 tbsp
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Wash pointed gourd / parwal properly.
Cut the edges of the pointed gourd / parwal.
Now cut them length wise from one side.
Heat oil in a pan.
Fry the pointed gourd / parwal in medium flame.
Drain and keep aside.
Take a bowl add cottage cheese / paneer,green chilly,coriander leaves and salt and mix well.'Now stuffing is ready.
Stuff the filling in the fried pointed gourd / parwal.'
Now we make gravy.
In a blender add chopped onion,garlic,ginger,whole black pepper,cloves,mace,cinnamon,black and green cardamom,red chilly powder,kashmiri mirch mowder,turmeric powder,coriander powder and little water and blend it.
Make a fine paste.
Heat oil in a pan.
Add onion and spices paste and saute till spices leaves the oil.
Add tomato puree and curd and mix well.
Add milk and cream and cover it and cook in a low flame.
Add 1/2 cup of water and salt to make semi thick gravy.
Add the stuff pointed gourd / parwal and cook for one mins.
Garnish with coriander leaves and serve.