Bharela Parval Nu Shaak/Stuffed Parval Vegetable

by Mrs. Harsha Kataria | Jun 25, 2018
Stuffed Vegetables / Lunch Recipe

Ingredients:

• 500 gm parval, peeled and top and the bottom cap removed
• 1/2 cup coriander leaves, finely chopped
• 1/2 cup fresh grated coconut
• 1/4 cup peanuts, coarsely ground
• 2 tbsp ginger-chilli paste
• 1 tsp sugar
• 1 tsp garlic, crushed (optional)
• Juice of 1 lemon
• Salt to taste

For Tempering

• 1 tbsp oil
• 1 tsp cumin seeds
• 1-2 green chillies
• 1 tsp LG Hing (asafoetida)
• A few curry leaves

Method:

• Slit the parvals down the middle without cutting them fully. Remove the seeds with a sharp knife, so as to create a hollow space in each one. Set aside.
• In a medium sized bowl, mix Coriander leaves, fresh grated coconut, peanuts, ginger-chilli paste and sugar and stuff the parval with this mixture. Place on a sieve over boiling water and steam for fifteen to twenty minutes or until soft.
• Remove from heat and set aside.
• Heat oil in a frying pan and add cumin seeds, Hing, chillies and curry leaves. Add steamed parvals and mix gently so that the parvals do not open out. Cook on a slow flame for five to seven minutes and serve hot with rotis.