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27. Meat stuffed in parwal (Spindle-shaped gourd) (Masu bhareko parwal-Nepali)
Nb persons: 3
Yield:
Preparation time: 35-40 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| Snake gourd vegetable is called parwal and is stuffed with mutton or beef. | |
| 6 big | parwal or spindle shaped gourd |
| 1/2 cup | meat |
| 1 | potato large |
| 1 | onion |
| 3 cloves | garlic |
| 1 teaspoon | cumin powder |
| 1/2 tablespoon | ginger |
| 1 or 2 | bay leaves, (tejpat) |
| chilli powder, (optional) | |
| salt to taste | |
| Chopped coriander leaves | |
Ghiu for frying
Utensils Saucepan-1, tablespoon-l, big bowl-l, ladle-1.
Process
Boil meat in water after removing fat, bones and skin. Cut it into pieces. Preserve water in which meat was boiled. Another method will be to mince the meat first and fry and cook it in oil with it is done. wash and incise parwalon both sides and take each parwal with the help of a pick but do not allow it . Fill parwal with mashed meat, coriander leaves and . Stick the incision with a toothpick so that the contents do not come out. Heat ghiu, fry bay leaves, ginger, garlic and parwal in slow heat by adding one teaspoon of meat When they become almost cooked, cover them and cook in . Take off the toothpick before serving.
Servings. 2-3 servings
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