Stuffed Perwal

Ivy Gourd(Perwal in hindi) was one of my favorite vegetables. I tried stuffed perwal this time. My DH tasted stuffed perwal, while having lunch with his friends at office. He liked it too much and he came back home with fresh perwals for me to try my hands on it. He told me the recipe which his friend shared with him. So here is my stuffed perwal .

Ingredients:
1/2 kg perwal/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain
2 medium onions, sliced
3 green chillis
1 tsp ginger-garlic paste
1/2 tbsp coriander seeds
2 tbsps grated coconut
1 1/2 tbsps sesame seeds (nuvvulu)
1 1/2 tbsp grated jaggery (adjust according to your choice)
1″ cinnamon stick
3-4 cloves
small lemon sized tamarind ball
salt to taste
few curry leaves
1 dry red chilli
2-3 tbsp oil

Method

1 Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
2 In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts. Finally add the grated coconut and toss for a few seconds. Turn off heat.
3 Once cool, make a paste of the above spices along with ginger-garlic paste, jaggery, tamarind, sauted onions, green chillis, grated coconut and salt.
4 Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.

5 Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds. Place the stuffed gourds in the pan and let it cook covered on medium heat.
6 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
7 Cover and cook on low heat till the tendlis become soft. This could take about 15-20 minutes. Adjust salt.
8 Turn off heat once cooked and serve with hot white steamed rice.