Follow these steps for perfect results
Parwal (Pointed Gourd)
Peeled, slit on the side
Cashews
Soaked, made into paste
Turmeric Powder
Red Chili Powder
Garam Masala Powder
Cumin Seeds
Mustard Oil
Salt
To taste
Paneer (Cottage Cheese)
Grated
Dried Figs
Dates
Finely chopped
Almonds
Soaked
Pistachios
Finely chopped
Raisins
Sugar
Onion
Tomato
Green Chili
Ginger
Green Coriander
Finely chopped
Heat 2 cups of water in a saucepan.
Add parwal and cook for 3-4 minutes. Drain and dry.
Grind onion, tomato, green chili, and ginger into a puree.
Mix paneer, dry fruits, sugar, and salt in a bowl.
Stuff the parwal with the paneer mixture and tie with thread.
Heat oil in a pan and fry parwal until golden brown. Remove and set aside.
Heat oil in the same pan, add cumin seeds.
Add tomato-onion puree, salt, turmeric powder, red chili powder, and garam masala powder; cook for 5-6 minutes.
Add cashew paste and mix well.
Add the fried parwal and cook for 2-3 minutes.
Garnish with green coriander and serve with rice and Bengali-style Cholar Dal.
Expert advice for the best results
Be careful not to overcook the parwal during the initial boiling stage.
Adjust the amount of chili powder to your preferred level of spiciness.
Ensure the parwal is completely dry before frying to avoid splattering.
Everything you need to know before you start
20 mins
The stuffing can be prepared a day in advance.
Garnish with fresh herbs and a drizzle of cream.
Serve hot with rice or roti.
Pairs well with a side of raita or chutney.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A traditional Bengali delicacy often prepared during special occasions.
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