Parval is Point gourd (English) and Ghoint (konkani). It is a popular veggie of North india and is seasonal as well. It is available during 3-4 months of the year. It is very good from the health point of view and resembles “Tindura” of course only in its appearance but taste wise is different. I have already put up Parval curry and the shallow fried parval and is very well responded. Today I would like to put up Stuffed parval and is really yummy to enjoy with rice and dal especially during rainy season or winter.
What you need to have:
1. Fresh Parval (tender) – 8-10
2. Chopped onions – Depending upon the size of Parval)
3. Green chilly – 1 (optional)
4. Grated cooked potatoes – Around 1 cup
5. Ginger grated – 1/2 Teaspoon
6. Red chilli powder – 1 Teaspoon
7. Turmeric powder – 1 Teaspoon
8. Garam masala powder – 1/2 Teaspoon
9. Dhania-jeera powder – 1 Teaspoon
10. Lemon juice – 1 Teaspoon
11. Salt – to taste
Fresh Parval(Point gourd)
Ingredients of Seasoning
What you do with what you have:
1. Wash , peal Parval and divide it in such a way that we remove the seeds if there are any but use the pulp for stuffing with the masala..(it is placed next to chopped onions in image-2)
Parval being cut and seeds being removed
2. Steam it in a pan on medium flame placing it in a collander as shown in the image below closing the lid for about 5-10 minutes till tender.
Parval being steamed
3. On steaming parval and cooling the same is as below.
4. Wash, peal and chop onions fine, also cook potatoes in cooker till smooth and mash them (in image-2 next to lemon) Also chop ginger fine and the pulp of parval also being used for the stuffing placed aside in image-2.
5. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add grated ginger and stir well. Later on add chopped onions from step-4 to it and fry till transparent adding required quantity of salt to the dish.
Chopped onions being fried in seasoning
6. When done add the pulp of parval and fry till tender.
Parval pulp being cooked in the seasoning
7. When done add chilli powder, turmeric powder, Dhania-jeera powder and Garam masala powder in a row and stir well.
All powders being added to the seasoning
8. Finally add boiled and mashed potato from step-4 to it and also add lemon juice and stir well and switch off the flame. Allow it to cool.
9. Just fill in the stuffing into each of the steamed parval from step-3 and repeat the same process to rest of them.
Masala being stuffed
10. Place a skillet with 2 teaspoons of cooking oil in it on medium flame and when heated add mustard seeds to it. When it splutters add cumin seeds to it. When the same is fried add turmeric powder to it. Lower the flame and place the stuffed parval into it and sprinkle a bit of salt and close the lid and keep observing. Just reverse it after a while and switch off the flame when done.
Seasoning in progress
Masala filled parval being cooked
11. Transfer it to a serving bowl and enjoy with rice , dal and papad.
Ready to serve stuffed Parval
How long it takes: 45 minutes
Number of servings: 2-3