ROYAL PARWAL

I personally feel that Parwal is highly underrated vegetable.But it is so versatile that it can be used in many recipes.One of them is ROYAL PARWAL, a traditional Bengali dish. The" royal " tag is attached to it because of the richness in its stuff.

INGREDIENTS:-

Parwal .............................................  500 grams.
Gram Pulse......................................   250 grams.
Coconut graded ...............................  1 pice.
Hot Spices.......................................   1 tea spoon.
Sugar................................................  2 tea spoon.
Salt to taste
Clarified butter.................................  as required.
Turmeric Powder..............................  1 tea spoon.
Cumin Paste ....................................   2 tea spoon.
Ginger Paste.....................................   2 tea spoon.
fried and crushed cumin seeds.........   1 tea spoon


HOW TO MAKE ROYAL PARWAL

• Slightly scrap the outer part of Parwal and take out the grains from inside of the Parwals. Now mix parwal with salt,sugar and turmeric powder so that a thin layer of the mixture coats over the Parwal. 
• Now take a Pan and add clarified butter.When it is sufficiently hot, slide parwals into clarified butter and fry them until slightly brown in color.  
•  Keep Gram Pulses in water for about 3 to 4 hours and then make paste of it.
• Now take another Pan and add clarified butter.When it is sufficiently hot, add ginger paste, chilly powder,cumin paste into the clarified butter.Cook for 3 to 4 minutes on medium flame.
• Now add to it graded coconut and paste of Gram pulse and stir them very well until the mixture leaves oil.
• Sprinkle fried cumin dust over the entire mixture. 
• Now remove the pan from flame and put them aside.
• Use the mixture as stuff and place them inside the fried Parwals. Now your Royal Parwal is ready to serve.It can be used as a delicious vegetarian dish.