Parval ki Kalaunji

Ingredients

6 parval
1 onion
1/2 inch pc of adrak
2-3 cloves of lahsun
2 Tbsp of besan
3-4 Tbsp oil
1 tsp panchforan (equal quantity of saunf,rai,jeera,methi and kalaunji)
1/2 tsp haldi
1 tsp lal mirch
1 Tbsp of kachori masala
1/2 tsp amchur
1 tsp gud
Salt to taste

Process

Lightly scratch the hard skin of parval, remove the ends, make a slit longitudinally and scoop the middle part.
Slightly steam the parval in a steamer and allow it to cool.
In a mixer grind onion, adrak, lahsun and the scooped part of parval.
Heat 2 tsp oil in a pan and add panchforan , allow it to splutter.
Add and fry the ground masala till it leaves the oil.
Add besan, haldi, mirch, kachori masala, amchur, gud and salt.
Allow it to cool.
Divide the masala into 6 parts and fill them in the parval.
Heat oil in a pan and keep the stuffed parval.
Sprinkle little salt then cover and cook till it becomes golden on all sides.
Serve as a side dish in lunch and dinner.