Bharwan Parwal Ki Sabzi

Ingredients

• 8 pointed gourds (parwal), peeled
• Stuffing
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 medium onions, chopped
• 2 green chillies, chopped
• 1 tablespoon chopped garlic
• ½ tablespoon chopped ginger
• Salt to taste
• ¾ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ cup gram flour (besan)
• 1½ teaspoons tamarind pulp
• 1 tablespoon chopped jaggery
• 1 tablespoon chopped fresh coriander leaves + for garnish
• Gravy
• 3 tablespoons ghee              
• 1 bay leaf
• 1 inch cinnamon 
• 1 cup onion paste
• 1 tablespoon ginger-garlic paste
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1½ cups fresh tomato puree
• ½ teaspoon garam masala powder
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• ½ teaspoon sugar

Method

1. Trim the two ends of the pointed gourds, slit without cutting through and scoop out the flesh and seeds with a spoon.
2. Heat oil in pan, add cumin seeds and once they start to change colour, add onions and green chillies, mix and sauté till translucent.
3. Add garlic and ginger, mix and sauté till onions turn golden brown.
4. Add salt, cumin powder, turmeric powder, coriander powder, red chilli powder and garam masala powder and mix well.
5. Add gram flour and mix well and sauté for 2-3 minutes.
6. Add tamarind pulp and jaggery and mix well. Add coriander leaves and mix well. Take the pan off the heat, transfer into a plate and let it cool down.
7. Stuff this mixture into slit pointed gourds.
8. For gravy, heat 2 tablespoons ghee in a non-stick pan, add stuffed pointed gourds and sauté for 3-4 minutes. Drain and set aside.
9. Heat remaining ghee in the same non-stick pan, add bay leaf and cinnamon, mix and sauté till fragrant.
10. Add onion paste, mix and saute on medium heat till golden. Add ginger-garlic paste, mix and saute till the mixture turns golden. 
11. Add salt, turmeric powder and red chilli powder and mix well.
12. Add tomato puree and mix well. Once the mixture comes to a boil, lower the heat, cover and cook till fat separates.
13. Add cooked parwal and 1 cup water and mix well. Add garam masala powder, dried fenugreek leaves powder and sugar and mix well. Cover and cook for 8-10 minutes.
14. Spread the gravy in a serving bowl, place the stuffed pointed gourds over it, garnish with coriander leaves and serve hot.