Hariyali Makai Stuffed Padwal
by Tarla Dalal
Added to 62 cookbooks
This recipe has been viewed 28418 times
The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!
- Peel and cut the padwals into 75 mm. (3") long pieces. Slit and carefully deseed them.
- Parboil the padwal pieces in salted hot water. Keep aside.
- Mix all the remaining ingredients and stuff the padvals. Secure with toothpicks and cook in a pan using oil till light golden and keep aside.
- Heat oil in a sauce pan and add the bay leave, cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the besan and roast it on a low flame till the colour changes.
- Add tomato purée, chilli powder, garam masala, turmeric powder and cook till the oil separates. Add 1 cup water, cashewnut paste and salt and bring the gravy to a boil.
- Add the padwals and left over stuffing, if any, and simmer for 2-3 minutes.
- Add the cream, crushed dried fenugreek leaves, coriander and mix well.
- Serve hot garnished with almonds and cream.
Nutrient values per serving
|Vitamin A||578.9 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||9.5 mg|
|Folic Acid||21.6 mcg|
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