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METHOD
Cut the tips of the parwals, then scoop out the marrow with the help of a teaspoon.
Heat one tablespoon of oil in a pan. Add desiccated coconut, milk powder, red chilli powder, coriander powder, turmeric powder, saunf powder, green chillies, sugar and salt. Mix well and fry for five minutes.
Fill this mixture into the parwal cavity.
Heat remaining oil in a thick-bottomed pan. Add filled parwals, cover and cook on low heat for ten minutes. Keep turning from time to time.
When soft, remove cover and keep stirring till all sides are evenly golden brown in colour.
Drain on absorbent paper. Serve hot.
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