Stuffed Parval - A delicious dry sabzi!

Parval also known as Kovakkai | Thonde Kayi | Parwal | Potol | Parora | Parol | Pointed Gourd has many health benefits. This gourd is less in calories and is enriched with Vitamins A, B1, B2 and C. This has calcium and it helps to keep cholesterol levels in control. A wonderful veggie to keep our digestive tract healthy. All in all, a healthy option to include in our daily diet.

Health benefits apart, Parval is so delicious that we try to incorporate it in our diet. Stuffed Parval used to be a dish which thanks to Appa's office cafeteria we came to know. Appa loves this dish. The original recipe is using lots of oil as the parvals are fried and then stuffed and then yet again lots of oil used to roast them. Amma did away with that and added her own healthier twist and we love it in this avatar.

I love to eat these Stuffed Parval as a Tea Time Snack! Just one is so filling!

INGREDIENTS

500 gms Kovakkai | Thonde Kayi | Parval | Parwal | Potol | Parora | Parol | Pointed Gourd

Oil, for shallow frying

For Stuffing

4 tblsp Besan | Chick Pea Flour
1 tsp Oil

3 Green Chilli, finely chopped

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Red Chilli Powder

1/2 tsp Haldi | Turmeric Powder

1 tsp Dhania | Coriander Powder

1/2 tsp Jeera | Cumin Powder

1 tsp Saunf | Fennel Powder

1/2 tsp Aamchur | Dry Mango Powder

1/4 tsp Hing | Asafoetida Powder

1/2 tsp Salt | To taste

METHOD

• Preparing Parval
• Wash and dry Parval. Peel them. Slit them length wise and gently scoop out the inside. Keep the scooped part aside as we will use it for stuffing.
• Steam the slit Parval for 3 minutes. Once steamed, keep aside to cool.

• Preparing Stuffing
• Dry roast Besan in a kadhai till it becomes aromatic. Transfer to a mixing bowl and keep aside.
• Cut the scooped Parval pieces to smaller size.
• In the same kadhai heat oil and add green chillies and scooped parval pieces.
• Add all the spices along with salt. Saute for 3 minutes. 
• Add dry roasted besan amd mix well. If it appears very dry, sprinkle very little water. Saute for a minute and transfer to the mixing bowl.
• Add chopped dhania to the mixing bowl.
• Mix well so that they combine well.

• Preparing Stuffed Parval
• Take a spoonful of stuffing and stuff inside the cavity of the steamed parval. Once stuffed, gently press with both hands along the curves of the parval so that the stuffing sits snugly inside. In the similar manner, stuff remaining Parvals. 
• Sometimes a little bit of stuffing will remain, the same we can add while shallow frying the Stuffed Parvals. This stuffing was perfect as no remainder was left.
• In a flat deep frying pan, heat oil for shallow frying.
• Place gently the stuffed parvals with spaces between 2 Parvals and cook on low flame. 
• Occasionally change the sides of the parval so that it is cooked from all sides.
• Transfer to a plate and serve hot.

We relished Stuffed Parval along with Pulka Roti and Rajasthani Dal. 

We have used:

1. Borges Olive Oil Light

2. LG Hing Powder

3. Everest Tikhalal Red Chilli Powder

4. Everest Aamchur Powder

5. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.