HARIYALI MAKAI STUFFED PADWAL

Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.

For the padwals
½ kg snake gourd (padwal)
1 cup boiled and crushed tender corn kernels (makai ke dana)
¼ cup finely chopped fenugreek (methi) leaves
¼ cup freshly grated coconut
¾ tsp sambar masala powder
¾ tsp fennel (saunf) powder
½ tsp chopped green chillies
3 tbsp chopped coriander leaves
Salt to taste

Other ingredients
1 cup tomato purée
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
3-4 peppercorns
½ tsp cumin seeds (jeera)
1½ tbsp besan (Bengal gram flour)
¾ tsp red chilli powder
¾ tsp garam masala
¼ tsp turmeric powder (haldi)
2 tbsp cashewnut paste
1 tsp kasuri methi (dried fenugreek leaves)
2 tbsp chopped coriander
2 tbsp oil
Salt to taste

For the garnish
A few sliced almonds
A little cream

For the padwals
1. Peel and cut the padwals into 75 mm. (3") long pieces. Slit and carefully deseed them.
2. Parboil the padwal pieces in salted hot water. Keep aside.
3. Mix all the remaining ingredients and stuff the padvals. Secure with toothpicks and cook in a pan using oil till light golden and keep aside.

How to proceed
1. Heat oil in a sauce pan and add the bay leave, cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the besan and roast it on a low flame till the colour changes.
2. Add tomato purée, chilli powder, garam masala, turmeric powder and cook till the oil separates. Add 1 cup water, cashewnut paste and salt and bring the gravy to a boil.
3. Add the padwals and left over stuffing, if any, and simmer for 2-3 minutes.
4. Add the crushed dried fenugreek leaves, coriander and mix well.
5. Serve hot garnished with almonds and cream.