Stuffed Parwal Curry

I know this is not a favourite of many but then again depends how you make it :) googled to find other names for this veggie..got two - potol and pointed gourd .
Have cheated on the name as most of the stuffing comes out while cooking but the flavours still linger inside the parwal with the stuffing done prior to cooking..try this at your next dinner party for a lovely slightly sweet but packed with flavours dish

Ingredients (serves 4)

8-10 parwals, peeled

For the stuffing
1 tablespoon coriander powder
2 teaspoons amchoor powder
1 teaspoon haldi powder
1 teaspoon salt
1 tablespoon garam masala
1tablespoon red chilli powder

For the gravy
1 tablespoon ginger-garlic-green chilli paste
2 onions, finely chopped
1 elaichi
1/2 inch dalchini stick
2 tablespoons oil
8-10 cashewnuts soaked in little water,grind to a fine paste
1 1/2 cups water
Salt
1 teasoppon sugar

For garnish
Few kasuri methi leaves
Cream

1. Slit the parwals lengthwise. Divide the stuffing among the parwals and place the stuffing along the slit.
2. Heat oil in a kadhai, add the elaichi and the dalchini stick. Add the ginger-garlic-chilli paste and fry for few seconds.
3. Add the onion and cook till light brown in color.
4. Toss in the parwals with a little salt and cover with a lid. Cook on slow flame for 6-7 minutes till browned from edges.
5. Add the water and again cover with lid to cook till parwals are completely tender.
6. Add the cashewnut paste and sugar. Cook for another 2-3 minutes on slow flame.
7. Turn off gas and serve hot with garnishing