Hariyali Makai Stuffed Padwal

Hariyali Makai Stuffed Padwal

Added to 64 cookbooks   This recipe has been viewed 52863 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!

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Hariyali Makai Stuffed Padwal recipe - How to make Hariyali Makai Stuffed Padwal

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For the padwals

    For the padwals
  1. Peel and cut the padwals into 75 mm. (3") long pieces. Slit and carefully deseed them.
  2. Parboil the padwal pieces in salted hot water. Keep aside.
  3. 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.

How to proceed

    How to proceed
  1. 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.
  2. 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.
  3. Add the padwals and left over stuffing, if any, and simmer for 2-3 minutes.
  4. Add the cream, crushed dried fenugreek leaves, coriander and mix well.
  5. Serve hot garnished with almonds and cream.

Nutrient values per serving
Energy241 cal
Protein5.2 g
Carbohydrates20.6 g
Fiber4.2 g
Fat16 g
Cholesterol0 mg
Vitamin A578.9 mcg
Vitamin B10.2 mg
Vitamin B20.2 mg
Vitamin B30.8 mg
Vitamin C9.5 mg
Folic Acid21.6 mcg
Calcium63.1 mg
Iron2.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium45.3 mg
Potassium179.4 mg
Zinc1 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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