Parwal stuffed with keema

Ingredients:

• keema
• onions
• ginger - ground to a paste
• garlic - ground to a paste
• green chillies - ground to a paste
• garam masala powder
• tomatoes chopped
• chilli powder
• haldi
• salt
• vinegar
• sugar
• methi seeds
• cooking oil
• corriander leaves

Scrape parwal and peel in stripes. Keep whole. Boil some water with salt and put in the parwal. Cook for ten minutes or so till parwal changes colour. Drain and run under cold water. When cold - cut from one end and remove the seeds and pulp (making the parwal look like an empty barrel). Some of the tender seeds and pulp should be kept aside and added to the keema while it is cooking.

Stuffing:

Heat oil in karai. Throw in methi seeds and then keema, chopped onions, ginger-garlic - green chillies paste, garam masala powder, chilli powder, haldi, salt, little vinegar and pinch of sugar. Cook on slow fire stirring constantly till water dries up and keema is cooked.

When the stuffing is cold fill it into the parwal.Now heat oil in a pan. Add sliced onions and saute till translucent. Then add ginger garlic green chilli paste, haldi, chilli powder, salt, garam masala and little chopped tomato. Stir till oil separates. Then add some hot water and arrange parwal in the gravy. Spread any left over stuffing over the parwals and cook till parwals are well done. In pressure cooker it should take 2-3 mins. Garnish with chopped corriander leaves.