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Stuffed Parwal/ Potol(Pointed Gourd)



My Mother's recipe of stuffing this otherwise tasteless vegetable with a paste of spice powders and then cooking it. It turns out quite nice, pulling in the flavours and stewing in the tastes.
I am giving the number of vegetables to be used and not the weight as I find this easier to determine the stuffing ratio.

Ingredients
Parwal- 12

Onion- 2
Powders
Coriander pd (Dhania pd)- 3 tbsp
Cumin powder (Jeera pd)- 2 tbsp
[Freshly roasted and ground Cumin and coriander powders preferred]
Chilli powder- 1 tbsp (Can be reduced to taste)
Turmeric pd (optional)- 1 tsp
Dry mango powder (Amchur) -2 tsp
Salt- 2 tsp or to taste
Water - 1/4 cup ( to make a thick paste)

Oil- to fry
Water- to cook

Wash the Parwal and make a deep slit taking care not to cut it in half.
Slice the onion fine.
Mix the spice powders and water to make a thick paste.
Take a small spoon and fill the parwal with the masala.
Heat the oil, put the onions in and fry slightly.
When it starts turning brwn, put the parwal in and fry.
leave to cook.
Sprinkle some water, cover and let it become soft.
Should take about 15-20 minutes.
Add some oil and toss for a minute or two.

Serve hot.

Sumi says: You can add sliced potatoes and fry with the parwal. Keep some of the paste,watered down and add to the potatoes while frying.
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