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Cook Time 30 minutes
Ingredients Method

Ingredients
  

  • 500 grams Parval/Pointed Gourd
  • 3/4 cup mathadi shing/raw groundnuts roasted and skinned
  • 3/4 cup daria/roasted channa dal
  • 3/4 cup fresh coconut grated
  • 2-3 green chilies depending on the heat of the chili
  • 8-10 cloves garlic can be avoided, increased or decreased
  • 1 teaspoon marchu/chili powder
  • 2 teaspoons dhana jeeru/ coriander and cumin powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons jaggery
  • 1/2 cup chopped coriander
  • 1/2 teaspoon lemon juice
  • 1 teaspoon oil
  • salt to taste

Method
 

  1. Select tender, green and rounded Parval for this recipe.
  2. Wash and scrape the Parval.
  3. Slit the parval vertically, taking care not to completely cut them in half.
  4. Remove the seeds and core (do not throw this away) from the parval, so as to create space for the stuffing.
  5. Discard the large seeds.
  6. In a mixer or food processor add all the above mentioned ingredients except coriander and oil.
  7. Grind the stuffing mix to slightly coarse consistency.
  8. Transfer the stuffing mix to a bowl, add the chopped coriander and parval core we had removed. Mix well.
  9. Stuff the parval with the stuffing mix. You will be left with a cup or more of stuffing mix.
  10. Once stuffed, arrange the parval and the balance stuffing mix on a steamer and steam for 20 minutes or till done.
  11. I have cooked them in a pressure cooker without the weight/whistle.
  12. Once done allow them to cool slightly.
  13. Place a heavy bottom kadhai on medium flame, add 1 teaspoon oil.
  14. Once the oil heats up add the Parval na Ravaiya. Stir.
  15. Allow the Parval na Ravaiya to cook for 5 minutes.
  16. Turn off the flame.
  17. Transfer it to serving bowl.
  18. Serve with warm roti and aamras or raita.