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.
