Name: Stuffed Parwal (stuffed pointed guard) recipe by Priyanka Chakraborty at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 5
Ingredients: Parwal(pointed gaurd) 5 big; Cottage cheese grated 1½ cup; Coconut grated ⅓ cup; Dry fruits chopped kaju,kismis, pistachios ⅓ cup; Fresh Cream 1 teaspoon; Onion 2 medium; Garlic 3 cloves; Ginger 1 Teaspoon; Tomato 1 tablespoon paste; Cumin powder ½ teaspoon; Coriender powder ½ teaspoon; Turmeric 1 teaspoon; Chilli powder 1 teaspoon; Garam masala powder ½ teaspoon; Bay leaf 1; Suger half teaspoon; Salt to taste; Fresh cream 2 tablespoons; Ghee 1 teaspoon; oil

Ingredients Serving: 5

Parwal(pointed gaurd) 5 big
Cottage cheese grated 1½ cup
Coconut grated ⅓ cup
Dry fruits chopped kaju,kismis, pistachios ⅓ cup
Fresh Cream 1 teaspoon
Onion 2 medium
Garlic 3 cloves
Ginger 1 Teaspoon
Tomato 1 tablespoon paste
Cumin powder ½ teaspoon
Coriender powder ½ teaspoon
Turmeric 1 teaspoon
Chilli powder 1 teaspoon
Garam masala powder ½ teaspoon
Bay leaf 1
Suger half teaspoon
Salt to taste
Fresh cream 2 tablespoons
Ghee 1 teaspoon
oil

Instructions

Cut two ends of parwal and scoop out the seeds inside.Donot discard the seed.
Take a heavy pan and perboil the parwals with a pinch of salt at low flame.
Grind the seeds of the parwals .
Make a fine paste of onion,garlic and ginger.
Heat oil on kadai add cumin seeds, and half teaspoon of onion, ginger, garlic paste.
Add parwal seeds mixture and cook for few minutes.
Now add chopped dry fruits,cottage cheese and grated coconut.Add some salt and suger for taste and cook until dry.
Add garom masala powder and remove from heat.Let it cool for few minutes.This is the stuffing of parwal
The cooked stuffing when cooked can be stuffed inside the parwals.
Now heat a pan and fry the stuffed parwals one by one.
For curry heat another pan add bay leaf and fry for 30 secs.
Add onion ,ginger garlic and fry till the oil leaves the side.
Then add tomato paste,turmeric,cumin, corriender and chilli powder and fry.Again make sure that the oil leaves the side of the masalas
Add cashew nut pasteand cook it at low flame.Some sprinkles of water can be added as the masalas may stick to the kadai.
Add ¾ cup of hot water and salt to taste and boil for few minutes.
Add the stuffed fried parwals and cook for 2-3 minutes at high flame.
Just before removing from heat add fresh cream,garam masala powder and a teaspoon of ghee.

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