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PRIYANKA S
For the first time I had tried this and vegetarians this recipe is without onion also. So we can make it in any occasions. Believe me the taste is really good. We all know about dolma, its an innovation. Try it!
Interesting....
1. Scoop out the seed and flesh of the parval.
2. For the stuffing, mash the potato and add the cooked soya chunks, add half spices, chillies, the stuffing will be a bit sweet. Don't add water.
3. Add oil in a wok/kadai, saute the stuffing.
4. Stuff the paravals, when the stuffing is a bit, you can also add grounded cashew and raisin in the stuffing.
5. Fry them, before adding to gravy. ( you can seal the mouth with wooden tooth pick). Fry golden brown.
6. For gravy, add oil, red chilli, ginger garlic paste, add tomato, add excess stuffing (if you don't have add cashew and poppy seed paste later), add water, add salt and sugar, let it boil. Add the parvals. Let it cook for 10 minutes.
7. Add shahi garam masala before serving. Suggested garnishing.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Swarnava Halder
Nandini Mitra
Runa Ganguly
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