Ingredients vegetarian 6 servings

• 8-12 large parwal (scraped and centre removed).

• Plz refer to Chitra's Achari aloo.

• 2 tbsp oil.
• 1 small onion finely chopped 
• 1/2 tsp ginger /garlic paste
• 1 tsp red chilli powder
• 1/2 tsp garam masala(all spice)
• 2 tomatoes finely chopped.
• 1/4 kg mince (of ur choice).
• 3 tbsp Chopped coriander

• 1/4 cup oil
• 1 onion blended till smooth
• 1/2 tsp ginger.garlic paste
• 1 tsp red chilli powder
• 1/2 tsp haldi
• 1/2 cumin powder
• 1/4 tsp coriander powder.
• 1 tsp tomato pure.
• 1/4 cup water
• 2 tbsp lemon juice.

Directions

1. Do not cut the parwals into 2 halves just half way.Wash and pat dry.
2. Do the filling of your choice.

1. Heat the oil fry the onion, ginger/garlic paste 1/2 tsp chilli powder, garam masala.Add tomatoes and toss fry for 3 min.
2. Add in the mince and fry till water evaporates from mince and a dry fried mince is left.
3. Add in chopped coriander leaves, toss and remove from heat.
4. Fill the parwals with filling, tie the parwals with treads if desired and shallow fry just for 2 min from all sides.

1. In a karhai heat the oil, add the onion,ginger/garlic paste, masalas and tomato pure.
2. Fry for 5 min and add 2 tbsp water in intervals of 2 min.
3. pour the rest of the water and bring to the boil.
4. drop in the Parwals slowly and cook over low flame till parwals are tender (1/2 hour approx) and oil floats to the top leaving a thick gravy.Pour lemon juice all over the parwals.
5. Remove from heat and serve hot with boiled rice.

Comments

Mayask

Hi ! Never seen or tasted dis parwal . Hearing about dis veggie for the first time .

rabz

Thanks Chitra I also like ur recipes esp the paneer ones, they r brilliant.

Chitra Ahluwalia Pal

Thanks Rabz for an excellent recipe, I never knew how to cook parwal in a different way. This one is good, and thanks for mentioning my name in it too.:)

rabz

Sorry viewers plz adjust the salt to ur taste.