Parwal Boats

Crisp baked Pointed Gourd stuffed with Potatoes and Coconut.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4
4 thick and 3" long parwal
2 large potatoes, boiled
2 tsp cumin seeds
1 tbsp coriander seeds
1tsp fennel seeds
1 ½ tsp amchur powder
1 tsp kashmiri chilli powder
½ tsp turmeric powder
¼ tsp asafetida
1 tbsp desiccated and roasted coconut
4 tbsp oil
2 tbsp bread crumbs
Salt to taste
Lighly roast half the cumin seeds, coriander seeds, fennel seeds till lightly fragrant. Powder together the cumin, coriander, fennel and asafetida.
Add amchur powder, kashmiri chilli powder, turmeric powder and salt.
Mash the boiled potatoes.
Mix the prepared powder with potatoes and roasted coconut, keep them aside.
Scrape lightly and wash the parwals.
Cut into halves lengthwise and remove the seeds.
Lightly fry the parwal boats in medium hot oil till cooked but firm. Alternatively, drizzle a little oil on the parwals and bake in a preheated oven at 180*C for 15-20 minutes till slightly crisp.
Heat oil and add cumin. Add the potato mixture and sauté lightly.
fill the masala in the parwal boats.
Cover with bread crumbs, drizzle oil and bake in a preheated oven at 180*C till golden on top.




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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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