Peanuts have a great Omega3 fatty acids content and they can be used in a variety of dishes. While most of the dishes in India make a paste of it for using in gravies and curries, it can also be used as a stuffing for vegetables, meats and eggs. The recipe given below tries this local ingredient as a stuffing for pointed gourd or Trichosanthes dioica or ‘parval’ as it is called in India. Pointed gourd being subtle in flavor and high in nutrition complement well to the nutty and buttery flavor of peanuts.
Ingredients
Skinned Parval
Peanut Boiled and Pulverized
Chopped Onions
Green Chili Paste
Crushed Garlic
Coconut Flakes
Oil
Salt
Method
1. Slit the parvals slightly to remove their seeds.
2. Steam it slightly and set aside.
3. In a wok fry onions and garlic. Set aside.
4. In a food processor grind peanuts, green chili paste and coconut flakes.
5. Mix in fried onions, salt and garlic to the peanut paste and stuff it into the slits of the parvals.
6. In a skillet heat oil and fry the parvals until their skin is brown.
7. Serve it as an appetizer or curry them up for lunch.
