DRY FRUITS AND KHAS KHAS STUFFED POTATOES AND PARWAL
INGREDIENTS
-
Aloo - of a uniform smallish size, to match the size of the parwals - 20 -
Parwal - tender, light green, again smallish - 15-20 (ppl like aloo more!) -
Oil - enough to bhuno the veggies above -
Salt to taste -
Green coriander - as a garnish -
Tomatoes - about 1/2 kg boiled and pureed -
Cream - one cup -
ghee - one tbsp
INGREDIENTS FOR THE FILLING
-
KHAS khas - 2 large tbsp. Roast and powder fine -
kajoo-pista-peanuts : I roasted only the peanuts and then coarsely ground all three till the mixture looked like bread crumbs -
Kismis - a few - cut into fine pieces ( i like the slight sweet flavour they impart-optional) -
Chilli powder - to taste -
Jeera - dhania powder - 2 tsp -
green coriander - chopped fine -
green chillies - 6-7 chopped fine -
garam masala powder
HOW TO COOK
-
Par boil the potatoes till just soft BUT NOT COOKED COMPLETELY (raw potatoes take a long time to cook and consume more oil) -
Wait till they are quite cold, then chop from one end and make hollow inside - save the soft potatoes to use as cover -
Leave parwal raw - do not skin either. Just wash thoroughly and dry. Then chop one end and again remove meat inside - if u find this difficult, u could also slit them lenght wise. -
Mix all the masala for stuffing - add salt, sugar to taste and a little cream to hold it together. -
Stuff the aloo and parwal with this, closing the hollows with the mashed potatoes -
USE A FLAT PAN LIKE VESSEL FOR COOKING, NOT A KADHAI -
Heat pan, pour oil and then gently arrange the potatoes and parwal evenly in the pan -
Leave gas on sim and let cook slowly, rearranging veggies once or twice. -
When almost cooked, add tomato puree and finally cream -
At the end, pour one tbps ghee, add garam masala and chopped coriander.
( tip - do add a little salt over the pan so that the exterior of the veggies do not taste insipid)
Serve with parathas or garam phulkas
No comments:
Post a Comment