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:
  1. 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.
  2. 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.
  3. Remove from heat and set aside.
  4. 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.