Stuffed Parwal Masala

INGREDIENTS:

250 gms Parwal (pointed gourd)

For Stuffing:

2 tbsp Gram flour
3 tbsp Peanut powder, grounded
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Sugar (Optional)
1 tbsp Lemon juice
1 tbsp Oil
Salt to taste

For Gravy:

1.5 cup Tomato puree
1 cup Onion, finely chopped
1 tbsp Garlic
1/2 tsp Turmeric powder
Salt to taste
1 tsp Coriander powder
1 tsp Red chili powder
2 tbsp Oil

METHOD:

1. Wash and peel off the skin of parwal and slit from center. 
2. Remove the seeds from inside. Keep the seeds aside to add it in stuffing.

To prepare Stuffing:

1. Roast the gram flour and parval seeds separately.
2. In bowl take roasted gram flour, peanut powder, turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, lemon juice, oil and salt to taste.
3. Blend the parwal seeds into powder and add it in the mixture.
4. Mix well all the ingredients and keep aside.
5. Take the slit parwal and stuff the filling inside the parwal.
6. Repeat the above steps and stuff all the parwal with filling and keep aside.
7. Place the stuffed parwal in a steamer and steam for 10 minutes or fry them in a pan until cooked properly.

To make Gravy:

1. Heat oil in a pan and add cumin seeds.
   
2. Once cumin seeds start spluttering, add the garlic paste and saute till raw aroma is gone.
3. Add finely chopped onion and saute till golden brown.
4. Add tomato puree, salt and turmeric powder.
5. Stir well. Cover a lid. Let it cook for 5 minutes.
6. Add remaining dry spices to it and saute.
7. Add left over stuffing mixture (if any) in the tomato gravy and stir it.
8. Let it cook until the oil oozes out of the gravy.
9. Add stuffed parwal to the gravy and mix well.
10. Let it cook for 5 minutes.

Serve bharva parwal masala with hot indian bread or

steamed rice.