Bharwan Parwal
Equipment
- Heavy-based Pan
- Blender
- Food processor
- Bowl
Ingredients
- 16 Wax gourds small
- Vegetable oil for deep frying
For the filling
- 2 tablespoons Vegetable oil or Ghee
- 1 Onion chopped
- 1/4 teaspoon Turmeric ground
- 100 g Chana dal (1/2 cup), rinsed and drained
- 1/2 teaspoon Cumin seeds
- 4 Green chillies de-seeded and chopped
- 1 teaspoon Coriander (Cilantro) leaves chopped
- 2 teaspoons Amchoor
- 1 teaspoon Black pepper ground
For the sauce
- 250 ml Natural (plain) yoghurt (1 cup), whisked
- 3 teaspoons Coriander ground
- 2 teaspoons Chilli powder
- 1/2 teaspoon Turmeric ground
- 2 tablespoons Ghee
- 2 tablespoons Onion Paste boiled
- 1 tablespoon Ginger Paste
- 2 teaspoons Garlic Paste
- 5 Tomatoes pureed
- 3 teaspoons Garam Masala
- Salt
Instructions
- Slit the wax gourds lengthways on 1 side and de-seed.
- To make the filling, heat the oil or ghee in a large, heavy-based pan over medium heat, add the onion and fry for 5-7 minutes, or until golden brown. Add the turmeric and chana dal, then reduce the heat and cook for about 30 minutes, or until the dal is soft. You may need to add a little water.
- Transfer to a blender or food processor and process until ground, then transfer to a bowl and add the cumin seeds, chillies, chopped coriander, amchoor, and black pepper. Mix well and divide the mixture into 16 equal portions. Stuff the wax gourds with the filling and set them aside.
- To make the sauce, put the yoghurt in a bowl, add the ground coriander, chilli powder, and turmeric and stir to blend well.
- Heat the ghee in a large, heavy-based pan over medium heat, add the boiled onion paste and fry for about 2-3 minutes, or until golden brown. Add the ginger and garlic pastes and fry for 1 minute.
- Reduce the heat and add the yoghurt mixture, stirring constantly until the oil separates out and rises to the surface, about 2-3 minutes. Add the pureed tomatoes, season with salt, then increase the heat to medium and cook for a few minutes until the mixture is a thick paste. Pour in 500ml / 18fl oz (2 1/4 cups) water and bring to a boil.
- Add the stuffed wax gourds to the sauce, then reduce the heat and simmer for about 5 minutes. Add the garam masala and stir carefully until the sauce is thick. Remove from the heat.
Nutrition
Sodium: 900mgCalcium: 920mgVitamin C: 1370mgVitamin A: 13619IUSugar: 44gFiber: 93gPotassium: 6642mgCholesterol: 109mgCalories: 1383kcalSaturated Fat: 25gFat: 49gProtein: 51gCarbohydrates: 202gIron: 15mg
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