Name: Prawn Stuffed Parwal recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: 8-10 Parwals (Pointed Gourd); For Stuffing; 2 cups prawns, shelled & deveined; salt to taste; 1/2 tsp. garam masala powder; 4 tbsp coriander leaves, chopped; 2 green chilies, chopped; atta / maida dough - 1/2 cup; For Tempering -; 1 tsp. cumin seeds; 2-3 green cardamoms; 4-5 cloves; 1 inch cinnamon; For Gravy -; 3-4 tbsp. mustard oil; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1 tbsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. turmeric powder; 1 tsp red chili powder; salt to taste; 1 tsp. ghee; 3 tbsp coriander leaves to garnish

ABOUT Prawn Stuffed Parwal RECIPE

This is an authentic Bengali Stuffed Parwal in Gravy. Generally the stuffing is of keema (Mutton mince). But it also tastes awesome with some prawn stuffing. This is just what I did. For a vegetarian version, try with paneer, sauteed peas, Banana Blossom or potatoes. This exotic delicacy is usually meant for some special occasions.

Ingredients Serving: 3

8-10 Parwals (Pointed Gourd)
For Stuffing
2 cups prawns, shelled & deveined
salt to taste
1/2 tsp. garam masala powder
4 tbsp coriander leaves, chopped
2 green chilies, chopped
atta / maida dough - 1/2 cup
For Tempering -
1 tsp. cumin seeds
2-3 green cardamoms
4-5 cloves
1 inch cinnamon
For Gravy -
3-4 tbsp. mustard oil
1 onion, chopped
1 tsp. ginger-garlic paste
1 tomato, chopped
1 tbsp. coriander-cumin powder
1/2 tsp. garam masala powder
1/2 tsp. turmeric powder
1 tsp red chili powder
salt to taste
1 tsp. ghee
3 tbsp coriander leaves to garnish

Instructions

Grind the onion, ginger-garlic paste, tomatoes and the powdered spices with a little water to a smooth paste. Keep aside.
Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tsp. oil in a non-stick pan and saute the prawns for 2-3 minutes on a low flame till slightly brown in color.
Set aside to cool and then coarsely pulse it without any water. In a bowl, mix together ground prawns, pinch of salt, green chilies, coriander leaves and garam masala powder.
Scrape the parwals and make a cut on one end. Scoop out the pith and the seeds carefully with the help of a small spoon or knife.
Heat 1 tbsp. oil and fry the parwals till light brown. Transfer to a plate. Carefully fill the prawn stuffing inside the parwals. Seal with the atta dough.
Heat remaining oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Add the spice paste and saute till the oil separates.
Gently drop the stuffed parwals, salt, 2 cups water and the leftover stuffing. Cover and cook on a low flame.
At intervals, keep spooning the gravy over the parwals. when done, add ghee and mix.
Garnish with coriander leaves and serve with either rice or chapattis.

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