Stuffed Parval

 I usually cook parwal as a simple stir fry sliced thinly along with potatoes. For a change this time I tried to make stuffed parwal and it was quite successful. The list of ingredients below may seem intimidating but not hard to find in an Indian pantry.  A typical Indian spice box (masala dabba) has anywhere from 6-9 spices - like cumin/coriander powder, chili powder, turmeric, mustard, fennel and cumin seeds, hing etc. Regionally the spices may differ and  one spice may be more dominant from the other. My spice box usually has the above mentioned spices in addition to whole spices like bay leaf, cinnamon, black pepper, star anise and cardamom. I love spicy food and therefore I enjoyed making and eating this dish that has lot of spices from the masala dabba and some more!

  Ingredients

 250 gms fresh parval (pointed gourd)

 For the stuffing
1 boiled potato
2 teaspoons red chili powder
2 tablespoons coriander powder
2 tablespoons dry mango powder (amchur)
1/2 teaspoon (good quality) hing
1 teaspoon fennel seed powder (saunf)
2 tablespoons sev bhujia (optional) I used Haldiram's spicy bhujia
2 tablespoons coarsely ground roasted peanut powder
1 teaspoon garam masala
1 teaspoon kala namak
1 teaspoon black pepper powder
1/2 teaspoon whole cumin and fennel seeds
salt to taste

For the dry gravy
a pinch of hing
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1 medium sized red onion sliced
1 tomato chopped
4-5 garlic cloves, made into paste
2-3 whole green chilies
5-6 curry patta (leaves)
1 teaspoon coriander powder, pinch of turmeric and red chili powder
1 teaspoon sugar
salt to taste
chopped cilantro leaves for garnishing

 Method

Wash the parval. Trim the end and cut into halves. Scoop out the flesh from from both the halves and keep it in a bowl to use for filling. Steam the halved parval for about 5 minutes or till the outer skin is soft.

Stuffing
Mash the boiled potato and mix it with the scooped parval. Add all the spices listed for stuffing. Mix well and fill in the steamed parval halves.

Heat oil in a non-stick pan.  Add the cumin and mustard seeds. Once the seeds splutter add hing, sliced onion, whole green chillies and garlic. Cook for about 2 minutes then add the tomatoes, turmeric powder, coriander powder, salt and sugar. Gently place the stuffed parval in the pan. Cover and cook on low heat for 10-15 minutes. The onion should caramelize and the parval will get slightly browned. A little water can be sprinkled if needed. Carefully turn them over to cook from the other side. Cover for another 5-7 minutes. Check to see if it has desired softness or let it cook for a little more time. I like to cook with the lid open towards the end just to evaporate some moisture and  get a slight crunch. Before serving garnish with chopped cilantro leaves and sev bhujia. Serve with chapati or rice.