Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable
Give this delicious dry sabzi made with parwal stuffed with a masaledar besan, peanut filling a try. Serve for lunch or dinner as a side dish with chapati or rice and dal.
In association with SS Pandian (SSP Asafoetida)
Parwal also known as potol, parbal, parval or pointed gourd .Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable is a dry vegetable prepared by stuffing parwal with a dry masala that mainly consists of besan and crushed peanuts and basic spices. The flavours of this stuffed parwal sabzi is amazing and it makes a tasty side dish with any meal.
Did You know: Parwal/ Pointed Gourd is a blood purifier and it helps boosts your immunity according to Ayurveda. It is also loaded with fiber and hence is good for your digestive system.
Serve the Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable along with Tawa Paratha Recipe and Tadkewali Masoor Dal Recipe or Gujarati Kadhi to make a complete meal.
If you like this recipe, try more recipes with parwal like
10 M
20 M
30 M
2 Servings
Ingredients
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For the Stuffing
- 1/2 cup Gram flour (besan)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 1/2 cup Roasted Peanuts (Moongphali)
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red chilli powder
- 1 teaspoon Sugar
- 2 teaspoons Amchur (Dry Mango Powder)
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste
- 1 tablespoons Mustard oil Other Ingredients
- 500 grams Pointed gourd (Parval)
- 2 tablespoons Mustard oil
- 1/2 teaspoon Mustard seeds To Garnish
- Coriander (Dhania) Leaves , few sprigs, finely chopped
- 2 tablespoons Fresh coconut , grated
How to make Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable
To begin making Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable, wash and peel parwal. Remove stalk from both the ends and make a slit in the center lengthwise.
Do not cut the whole parwal. We need the parwal intact to fill in the stuffing.
With help of a small spoon or scoop, scoop out any large seeds from the parwal. Set them aside.
Next add the roasted peanuts into a mixer grinder and grind into a powder.
Into a mixing bowl add the besan, asafoetida, the ground peanut masala, turmeric powder, coriander powder, cumin powder, garam masala powder, red chilli powder, sugar, amchur powder, kasuri methi, salt to taste and mix well to combine.
Add mustard oil and a little water to make a crumbly mixture. Keep aside.
Fill the parwal with the prepared filling and keep aside. Be careful while stuffing the parwal and ensure that parwal does not break.
Into a preheated pan add oil and once the oil is hot add mustard seeds and cumin seeds.
Allow the seeds to crackle and then place the stuffed parwal in the pan. Add the remaining filling masala if any to the pan.
Sprinkle some water and cover the pan with a lid. Cook on a low heat until cooked through.
Half way through the cooking process stir the parwal once carefully to cook evenly on all sides.
Sprinkle some more water and cook covered till the parwal is soft and cooked through.
Turn off the heat and garnish the Bharwa Parwal Sabzi with chopped coriander leaves and grated fresh coconut and serve
Serve the Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable along with Tawa Paratha Recipe and Tadkewali Masoor Dal Recipe or Gujarati Kadhi to make a complete meal.
Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable is part of the Beat The Heat With Summer Vegetables
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
