Ingredients:

• Parwal – 500 g
• For filling:
• Dried fish – 250 g
• Red Chilli powder – 2 tsp
• Salt to taste
• Turmeric powder – 2 tsp
• Oil – to fry
• For Parwal masala:
• Tomato – 250 g
• Onion paste – 3 tsp
• Ginger Garlic paste – 3 tsp
• Whole Garam Masala – (1 cinnamon, 2 cloves, 2 cardamoms)
• Salt to taste
• Turmeric powder – 2 tsp
• Tamarind pulp – 1/4 cup
• Water – 1-5 cups
• Fresh coriander.

Method:

1. Make a mixture of all the ingredients for filling and shallow fry it.
2. Peel and wash the parwal. Stuff the filling in it and close the ends with a tooth pick. Fry it lightly.
3. To make the gravy, heat a pan and add oil and garam masala.
4. Add onion paste, garlic-ginger paste, tomato and fry it.
5. Now add salt, turmeric powder, red chilli powder and tamarind pulp in it and fry until oil separates.
6. Now add water and boil. Add the stuffed parwal in it. Cook it for 15 minutes in low flame.
7. Garnish it with fresh coriander.

Recipe courtesy of Jharna