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Home Dish Achari Chicken Keema stuffed Parwal (Bharwa Parwal)

Achari Chicken Keema stuffed Parwal (Bharwa Parwal)

Name: How to cook Achari Chicken Keema stuffed Parwal (Bharwa Parwal) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Achari Chicken Keema stuffed Parwal (Bharwa Parwal)

#mychildhoodrecipe #cookpadindia One of my favourite as a kid and now also is the Keema stuffed Parwal. Mom used to generally make it with mutton Keema but I do with mutton or chicken whatever is readily available in the kitchen fridge when the pointed gourd is there. I don't directly fry the stuffed Parwal but rather steam / boil and fry it in the residue oil. You can reuse the oil in other dishes. I used only about 50% of cooked chicken Keema rest I used to make Egg Chicken Frankie or you can just have it with Parathas etc. So you can make less quantity for 6 Parwals. Take big size Parwal for this recipe like in the case of stuffed Karela too. #post12

Ingredient

Food ration :

6 servings

Cooking time :

2 hours

450 gms

Chicken Keema

big sized onion chopped

1 tbsp

Ginger paste

1 tbsp

Garlic paste

2-3 tbsp

Mustard oil or any oil

1 Tsp

Kashmiri LAL Mirch powder

1/4 tsp

Turmeric powder

1 Tsp

Cummin powder

1 Tsp

Coriander Powder

1 Tsp

Aamchur powder

dollop of Red stuffed Chilli Pickle masala or mango pickle

1/4 tsp

Garam masala powder

As per taste

Salt

as needed

Water hot

Big sized Parwal / Parval / Potol/ Pointed Gourd

1/4 cup

Mustard oil

dollop of Pickle masala

1 pinch

salt

Cooking instructions

* Step 1

Prepare the chicken- In a kadai heat oil, add the onion and saute it till it's translucent. Add the chicken and bhunno it. Then add ginger garlic paste and rest of spices except Garam masala powder, aamchur and pickle masala and bhunno it, if required add little water as needed.

* Step 2

Once sautéed, add hot water, cover and let the chicken cook. When the chicken is cooked add the Aamchur powder, Garam masala powder and pickle and cook till the oil seperates from the gravy. It should be dry kind of chicken, with the gravy sticking to the chicken kind. Once done, let it cool to handle.

* Step 3

In the meanwhile, scrap and scoop the seeds of the Parwal. Make a slit enough to stuff the Parwal. Now stuff in the prepared chicken, tie it with a thread or twine. Place it in a kadai, add water enough to submerge the Parwal. I added 1.5 cup initially, then in between I added another half cup of hot water (add water as needed). Add mustard oil, pinch of salt and dollop of (Red Chilli stuffed or mango) pickle masala.

* Step 4

Let it boil and cook till the Parwals are soft and well cooked. Prick it with a toothpick and see whether it's cooked or not. It may take about 30-40 minutes to cook in a covered kadai. Once the water evaporates, fry the Parwal in the residue oil. Cut the threads and serve with Rice and Dal. You can use the Parwal cooked oil while preparing other dishes. Bon Appetit! You can try Bharwa Karela too.