Stuffed Parwal

About Stuffed Parwal

Ingredients

• Pointed gourd (parval) 8
• Oil 3 tsps
• Medium onion, chopped 1
• Green chillies, chopped 2
• Ginger, grated ½ tsp
• Salt to taste
• Red chilli powder 1¼ tsps
• Coriander powder 1 tsp
• Turmeric powder 1 pinch
• Garam masala powder ½ tsp
• Large potato, grated 1
• Gram flour (besan) as required
• Lemon juice 1 tsp

How to Make Stuffed Parwal (Stepwise Photos)

Method

1. To make stuffing, heat 2 tsps oil in a non-stick pan, add onion, green chillies, ginger, salt and saute till onion is golden.
2. Add 1 tsp chilli powder, coriander powder, turmeric powder and garam masala powder and mix well. Saute for 2 minutes.
3. Add grated potato and cook till potato is soft. Add a little gram flour and mix and cook till gram flour is properly cooked and the mixture binds together.
4. Add lemon juice and mix well. Take the pan off the heat and set aside to cool.
5. Peel the pointed gourds, slit on one side without cutting through and remove the seeds.
6. Heat 1 tsp oil in a wide non-stick pan, add a little salt, remaining red chilli powder and saute for a few seconds.
7. Place the stuffed gourds in the pan carefully and cook, on medium heat, turning them carefully, till golden all around. Insert a tooth pick to check whether it is cooked.
8. Arrange them in a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps