BHARAY HUAY PARWAL - Stuffed pointed gourds

BHARAY HUAY PARWAL - بھرے ہوے پرول

PART 1:
Fry 1 ONION CUT SMALL in
       1 CUP MUSTARD OIL
until reddish brown; then add:
       1 TEASPOON CUMIN POWDER
       1 TEASPOON CORIANDER POWDER
       1/4 TEASPOON TURMERIC POWDER
       2 TEASPOON RED CHILLI POWDER
       1 TABLESPOON GARLIC PASTE
       1 TABLESPOON GINGER PASTE
when turmeric odor has gone then add:
       1/4 KILO (6-8 OZS) LEAN MINCE BEEF
with enough:
        WATER to soften up the meat and add:
        SALT to taste and continue reducing till all water has evaporated; 
now mix in:
       CHOPPED GREEN CHILLIS
       FRESH CORIANDER and mix it all up and set aside to stuff in gourd.

PART 2:
Fry  1 ONION - CUT ROUND AND THIN (LACHHA STYLE) in:
        1 CUP MUSTARD OIL
until it turns reddish brown, now add:
       WATER a little
       2 TEASPOON CORIANDER POWDER
       2 TEASPOON RED CHILLI POWDER
       1/2 TEASPOON TURMERIC POWDER
       1 TEASPOON GINGER PASTE
       1 TEASPOON GARLIC PASTE
       1 TEASPOON WHITE CUMIN POWDER
when turmeric odor has gone:
then add:
       1/2 KILO POINTED GOURD which have been cut in half lengthwise,
seeds removed, stuffed with result of  PART 1 in two halves and joined by
cooking thread into one - mix gently and cook until oil rises. 
Its ready!