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