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Photo of Stuffed Parwal (stuffed pointed guard) by Priyanka Chakraborty at BetterButter
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Stuffed Parwal (stuffed pointed guard)

May-15-2018
Priyanka Chakraborty
60 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Parwal (stuffed pointed guard) RECIPE

This is one of my favourite recipe from my moms secret recipe.It taste tremendous with hot rice,roti, parathas etc just love it

Recipe Tags

  • Non-veg
  • Hard
  • West Bengal
  • Main Dish

Ingredients Serving: 5

  1. Parwal(pointed gaurd) 5 big
  2. Cottage cheese grated 1½ cup
  3. Coconut grated ⅓ cup
  4. Dry fruits chopped kaju,kismis, pistachios ⅓ cup
  5. Fresh Cream 1 teaspoon
  6. Onion 2 medium
  7. Garlic 3 cloves
  8. Ginger 1 Teaspoon
  9. Tomato 1 tablespoon paste
  10. Cumin powder ½ teaspoon
  11. Coriender powder ½ teaspoon
  12. Turmeric 1 teaspoon
  13. Chilli powder 1 teaspoon
  14. Garam masala powder ½ teaspoon
  15. Bay leaf 1
  16. Suger half teaspoon
  17. Salt to taste
  18. Fresh cream 2 tablespoons
  19. Ghee 1 teaspoon
  20. oil

Instructions

  1. Cut two ends of parwal and scoop out the seeds inside.Donot discard the seed.
  2. Take a heavy pan and perboil the parwals with a pinch of salt at low flame.
  3. Grind the seeds of the parwals .
  4. Make a fine paste of onion,garlic and ginger.
  5. Heat oil on kadai add cumin seeds, and half teaspoon of onion, ginger, garlic paste.
  6. Add parwal seeds mixture and cook for few minutes.
  7. Now add chopped dry fruits,cottage cheese and grated coconut.Add some salt and suger for taste and cook until dry.
  8. Add garom masala powder and remove from heat.Let it cool for few minutes.This is the stuffing of parwal
  9. The cooked stuffing when cooked can be stuffed inside the parwals.
  10. Now heat a pan and fry the stuffed parwals one by one.
  11. For curry heat another pan add bay leaf and fry for 30 secs.
  12. Add onion ,ginger garlic and fry till the oil leaves the side.
  13. Then add tomato paste,turmeric,cumin, corriender and chilli powder and fry.Again make sure that the oil leaves the side of the masalas
  14. Add cashew nut pasteand cook it at low flame.Some sprinkles of water can be added as the masalas may stick to the kadai.
  15. Add ¾ cup of hot water and salt to taste and boil for few minutes.
  16. Add the stuffed fried parwals and cook for 2-3 minutes at high flame.
  17. Just before removing from heat add fresh cream,garam masala powder and a teaspoon of ghee.

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Hema Mallik
May-18-2018
Hema Mallik   May-18-2018

Nice one.

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