Stuffed Parval curry

Ingredients :
Parval (Pointed Gourd) - 1/4 kg
Tomatoes - 2 (medium)
Ginger - 1/2 inch piece
Green Chillies - 6 (ground to a paste)
Onion - 1 big (ground to a paste along with ginger)
Grated Paneer - 50 gms
Boiled & mashed Potatoes - 1 cup
Cornflour - 2 tbsps
Dhaniya pwd - 1 tsp
Haldi - 1/2 tsp
Curd - 1 cup
Bay leaves - 2
Cinnamon - 1 inch stick
Cardamom - 4
Garam masala - 1/2 tsp

Method :
1. Lightly boil the parval for about 10 mins. Cut in half and chop off the ends. Scoop off the insides

2. Combine paneer, potatoes, salt, green chilli paste and mix well.

3. Stuff the parval with this mix. Make a semi-thick paste using the flour and little bit of water. Dip the parval in this mix and shallow fry till golden brown.

4. Heat oil in a pan. Add dhaniya pwd, chilli pwd (if needed), cardamom, bay leaves and cloves. Add the onion-ginger paste. Fry for a bit till raw smell leaves the gravy.

5. Add curds, garam masala and simmer on low heat. Add water to adjust consistency if required.

6. Now drop in the fried parval pieces one by one and simmer for 5-7 minutes more. Serve hot.

Naarthanga Kuzhambu

Narthangai, also known as Bitter Orange or Seville Orange is commonly used in South Indian cooking especially for preparing pickles and pachadi (South Indian equivalent of Raita)

NAARTHANGAI/BITTER ORANGE KUZHAMBU

Ingredients :

Naarthanga or country lemon - 2 (medium)
Green chillies - 5 to 6
Tamarind - lemon size (juice extracted)
Salt and hing (asafoetida) to taste
Turmeric powder - 1/4 tsp
Methi seeds powder- 1/4 tsp
Jaggery - a small piece
Oil - 3 tbsps

 


Method :

1. Cut naarthanga into small cubes. Cut green chillies into 1/2 inch long pieces

2. Heat oil in a thick bottomed pan, add mustard seeds. Once they crackle, add the cut chillies and saute for a bit

3. Add hing, haldi, followed by the cut narthanga pieces. Again saute for about 2 minutes.

4. Pour in the tamarind extract and salt. Let simmer till the consistency is slightly but not too thick.

5. Once done, add little jaggery to taste. Please note:If it is desired to have a sweeter kuzhambu like a pachadi, more jaggery can be added.

6. Heat a seasoning ladle for about 2 minutes and turn off the heat. Very lightly fry the methi powder, for just about a minute and add to the kuzhambu. Let simmer for a few minutes more, then remove from fire.
Serve as desired with rice. Goes best with curd rice !!!!