Bharwa Achari Parwal

Scrape the parwal lightly, trim the ends and make one lengthwise slit without separating the halves.

Scoop out any large hard seeds. Finely chop tender scooped flesh and combine it with peanuts, gram flour, 10.5 g of Bharwa Achari Masala and salt.

Add lemon juice, coriander and 10 ml oil to make a moist crumbly filling, then fill each parwal.

Heat the remaining oil in a wide pan, arrange the stuffed parwal and cook covered on low heat for ten minutes.

Turn carefully, add a little water around the vegetables and cook covered for another ten to twelve minutes.

Uncover and fry gently until the parwal are tender and lightly crisp at the edges.