In a saucepan place the meat and all the spices except the onion and the chillies.
Add salt, 2 tablespoons of oil and 1/2 cup of water.
Cover and cook until meat is cooked and water desapperas.
Add the onion and green chillies, fry for 2-3 minutes.
Remove from heat, keep to cool.
Wash and scrape the palwals, do not trim ends.
Slit open lengthwise. Carefully take out the seed and pulp.
Stuff tightly with the cooked meat, tie with thread to shut the opening.
Get ready the same spices, same amount as for the meat cookery.
In a frying pan heat the remaining oil, add the onion, bay leaf and fry for 30 seconds.
Add the spices mix in 1/2 cup of water, boil till oil separates, stir and fry for 1 minute.
Arrange the stuffed palwal, fry with little water for a few minutes, keep covered over low heat until the palwals are tender.
Serve hot with boiled rice, pullao or chapatti.
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