Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable
Delicious dry sabzi made with stuffed pawral and can be served for lunch or dinner as a side dish with chapati and rice.
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, flavoured with basic spices.
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 (Plain Paratha), Smoked Dal Makhani Dhaba Style Recipe to make a complete meal.
If you like this recipe, try more recipes with parwal like
10 M
35 M
45 M
2 Servings
Ingredients
-
For the Stuffing
- 3 tablespoon Gram flour (besan)
- 1 Dry red chilli , broken, deseeded
- 1 teaspoon Cooking oil
- 4 tablespoon Groundnut powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red chilli powder
- 1/2 teaspoon Caster Sugar
- 1/2 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- Coriander (Dhania) Leaves , a small bunch, chopped Other Ingredients
- 250 grams Pointed gourd (Parval)
- 2 tablespoons Cooking oil
- 1 Dry red chilli , broken, deseeded
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli , slit or finely chopped
- 1 pinch Asafoetida (hing) To Garnish
- Coriander (Dhania) Leaves , small bunch, finely chopped
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 the seeds from the parwal. Set them aside.
Heat 1 teaspoon oil in a non-stick pan. Add dry red chilli and besan. Saute for a minute.
Then add crushed groundnut powder and saute for about 2-3 minutes.
Now add all the spice powders one by one - dhaniya powder, jeera powder, garam masala powder, red chilli powder, turmeric powder and salt. Saute for 1-2 minutes on a medium heat. Keep on stirring continuously till aromatic and done. Remove from heat and allow to cool, spreading the mix of dry masala on a plate.
Once cooled, add amchur powder, powdered sugar and chopped coriander leaves.
Stuffing is ready for bharwa parwal. Set aside in a mixing bowl.
Fill the slit parwals with the prepared stuffing. Take care that the parwal does not break.
Heat cooking oil in a non-stick kadai. Add broken dry red chilli and mustard seeds. Once the mustard seeds crackle, add cumin seeds. When it sizzles, add green chilli and hing. Stir for a couple of seconds.
Immediately place the stuffed parwals in the pan and lightly toss the pan or mix with spatula so that the parwals are coated with oil.
Sprinkle around 2 tablespoons water and cover the pan with a lid. Cook on a low flame for 15-20 minutes, stirring occasionally. After every 3-4 minutes, keep on tossing the pan or mixing lightly with two spatulas so that the parwal doesn’t stick to the bottom of the pan.
Once the parwal are cooked soft , sprinkle the remaining dry masala stuffing over them. Stir Bharwa Parwal Sabzi gently and saute for about 1-2 minutes on low medium heat. Switch off once everything is incorporated well.
Garnish with chopped coriander leaves and serve the Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable along with Tawa Paratha Recipe (Plain Paratha), Smoked Dal Makhani Dhaba Style Recipe to make a complete meal.
Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable is part of the Beat The Heat With Summer Vegetables
Bela Dholakia
I am a home maker and cooking for over 25 years. It gives me immense pleasure to cook for my family and friends. I feel satisfied when I cook for them and see the smile and joy on their faces when they like my food.
