Hariyali Parwal

Hariyali Parwal stuffed with onion-fennel seeds paste in a coriander- curd gravy.

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Piquant Onion stuffing and a tangy curd gravy combination to tingle your taste buds.

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Serves 4.
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10 tender snake gourd (padwal)
3 tsp fennel seeds (saunf)
3/4 cup chopped onions
1 tsp coriander (dhania) powder
1/4 tsp chilli powder
1/4 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/2 tsp cumin seeds (jeera)
2 1/2 tbsp oil
salt to taste

To be made into a paste
1 cup chopped coriander (dhania)
1 green chilli
25 mm. (1") piece of ginger (adrak)
1 1/2 cups curds (dahi)

  1. Grind together the fennel seeds and onions to a smooth paste.
  2. Heat one tablespoon of oil in a pan, add fennel seeds-onion mixture and satué till onions turn golden brown.
  3. Remove from fire and add coriander powder, chilli powder, garam masala, amchur and salt. Mix well and keep aside.
  4. Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
  5. Heat the remaining oil in a kadhai, add the cumin seeds and let them crackle.
  6. Add the stuffed parwals and stir-fry them. Add salt and ¼ cup water, cover and cook on a low flame till done.
  7. Add the paste and bring to a boil whilst stirring continuously.
  8. Lower the flame and simmer for 2 to 3 minutes.
  9. Serve hot.
RECIPE SOURCE : Curries and KadhisBuy this cookbook
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