Stuffed Parwal (Bharwa Parwal Recipe)
Stuffed Parwal, also known as Bharwa Parwal, is a classic Indian vegetarian dish made with tender pointed gourds filled with a flavorful potato-based stuffing. This easy homemade recipe is perfect as a side dish or a light main course and pairs beautifully with roti or rice.
Ingredients
- 10 parwals (pointed gourd)
- 1/2 cup finely chopped or paste the onions
- 1 tbsp ginger paste
- 1/2 tbsp turmeric powder
- 2 pcs red chili
- 1 tbsp black pepper
- 2 tbsp whole coriander
- 1/2 tbsp garam masala
- 1/2 tbsp Panch phoron
- Salt to taste
- Mustard Oil for frying
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Wash the Parwals thoroughly and trim the ends.
- Make a lengthwise slit along each Parwal, keeping one end intact and remove the seeds carefully, ensuring the Parwal remains intact.
- Grind parwal seeds, coriander seeds, red chilli and onion. Make a smooth paste.
- In a pan, add 2 tablespoons mustard oil, after the heating add panch phoron.
- Then add chopped or ground onion and parwal seeds paste, ginger paste, turmeric powder, red chili powder, garam masala, and salt. Stir them well to form a smooth and firm stuffing mixture.
- Take a Parwal and stuff it generously with the prepared stuffing mixture. Repeat the same process for all the parwals. Save the remaining stuffing mixture for the gravy.
- Heat oil in a deep-bottomed pan or kadai for frying and gently place the stuffed parwals in the hot oil and fry them until they turn golden brown and crispy. Then remove the fried parwals from the oil and drain excess oil on a kitchen towel.
- Again, add 1 tablespoon of oil. After heating in a low flame, add the remaining stuffing mixture. stir 5 to 10 seconds. Then add 1 cup of water. when bubbles come, add fried parwal and stir it. Then cover the pan for 2 mins. After that, turn off the gas.
- Transfer the stuffed Parwals to a serving plate and garnish with freshly chopped coriander leaves. Then, serve hot with roti, rice, or as a side dish with your favorite meal.
