Bharwan Parwal Curry

Ingredients list for Bharwan Parwal Curry

• 12-16 Parval both ends trimmed and flesh scooped out from both
• 2-3 medium Potato boiled, peeled and grated
• 2 tablespoons Oil
• 1/2 inch Ginger finely chopped
• 2 Green chillies finely chopped
• 7-8 Cashewnuts
• 1 tablespoon Raisins
• Juice of ½ lemon
• to taste Salt
• a pinch Turmeric powder
• a pinch Red chilli powder
• For the gravy
• 2 tablespoons Oil
• 3 medium Onions finely chopped
• 1 tablespoon Ginger-garlic paste
• 3 medium Tomatoes
• 1 1/2 tablespoons Subzi masala
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Cumin powder
• a pinch Turmeric powder
• to taste Salt
• 2 teaspoons Cashewnut paste
• 1/2 teaspoon Garam masala powder
• Juice of ½ lemon
• for garnishing A fresh mint sprig

Method

1. To make the stuffing, heat 1 tbsp oil in a non-stick pan. Add ginger, green chillies, cashewnuts, raisins and sauté for a minute. Transfer this filling into a bowl.
2. Add potatoes, lemon juice and salt and mix well. Stuff this mixture into the parvals from both the sides.
3. Heat the remaining oil in the same non-stick pan. Place the stuffed parvals in the pan and cook on low heat turning sides till crisp. Sprinkle a pinch of turmeric powder, salt and red chilli powder and switch off the heat.
4. To make the gravy, heat oil in another non-stick pan. Add onions and sauté for 4-5 minutes till translucent.
5. Add ginger-garlic paste and mix. Roughly chop the tomatoes, add to the pan and cook till pulpy.
6. Add subzi masala, red chilli powder, cumin powder, turmeric powder and sauté for 1-2 minutes. Add salt, transfer the mixture into a mixer jar, add 1½ cups water and grind into a purée.
7. Heat another non-stick pan. Transfer the ground purée into the pan. Add ½ cup water, cashewnut paste, mix well and cook till the gravy comes to a boil.
8. Add the stuffed parvals, mix lightly and switch off the heat. Add garam masala powder, lemon juice and mix. Transfer into a serving plate, garnish with a mint sprig and serve hot.

Nutrition Info