by Tarla Dalal
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Added to 23 cookbooks
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Piquant Onion stuffing and a tangy curd gravy combination to tingle your taste buds.
- Grind together the fennel seeds and onions to a smooth paste.
- Heat one tablespoon of oil in a pan, add fennel seeds-onion mixture and satué till onions turn golden brown.
- Remove from fire and add coriander powder, chilli powder, garam masala, amchur and salt. Mix well and keep aside.
- Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
- Heat the remaining oil in a kadhai, add the cumin seeds and let them crackle.
- Add the stuffed parwals and stir-fry them. Add salt and ¼ cup water, cover and cook on a low flame till done.
- Add the paste and bring to a boil whilst stirring continuously.
- Lower the flame and simmer for 2 to 3 minutes.
- Serve hot.
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