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Bharwa Parwal Recipe, How To Make Stuffed Parwal, Parwal Kalonji +Video

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Bharwa Parwal/ Stuffed parwal -Pointed Gourd stuffed with simple Indian spices

Bharwa Parwal – Parwal /potol /patola/green potato-is a popular vegetable in North India specially available during summers and monsoon.It has many health benfits, is low in cholesterol and fat.Is very easy to digest so recommended for the patients with weak digestion .

It is antipyretic,laxative,helpful in treating jaundice,ulcers and other liver problems.so its good to include this vegetable in your diet during summer and monsoon season.

Many People often get confused between  tindora and parwal as both looks quite similar by color and size but are  very different in taste and texture,Parwal have round big seeds which can be consumed if they are tender but if the seeds are hard and black then they should be removed.

This stuffed parwal is an easy recipes made with the basic spices available in each kitchen. These stuffed parwal stays good for 2-3 days at room temperature so good as a travel food .

Do Try These Delicious Parwal Recipes-

bharwa patol parwal

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4.67 from 3 votes

Stuffed Parwal, Parwal Ki Kalonji

Bharwa Parwal/ Stuffed parwal -Pointed Gourd stuffed with simple Indian spices

Prep Time10 mins
Cook Time19 mins
Course: Lunch box Recipe, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: bharwa, no onion garlic, parwal, stuffed
Servings: 5 person
Author: Anjana Chaturvedi

Ingredients

  • 14 Parval/potol
  • 2 tbsp Mango Powder / Amchoor Powder
  • 2 tbsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 3/4 tsp Fennel powder/ Pisi Saunf
  • To Taste Salt- to taste
  • 1.5 tbsp Cooking Oil

Tempering/tadka

  • 3 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • Pinch of Salt / Namak

To Dry Roast

  • 4 tbsp Coriander Seeds / Sabut Dhaniya
  • 2 tbsp Fennel Seeds / Saunf
  • 1 tsp Fenugreek Seeds / Methidana

Instructions

  • wash and wipe the parwals and make a slit in the center for stuffing
  • Dry roast coriander seeds, fennel and fenugreek seeds and make a powder
  • In a bowl add the roasted spice mix and the remaining spices and add some mustard oil i.e 2-3 tbsp and mix well
  • Stuff the parwals with this spice mix
  • Heat 4 tbsp mustard oil in a pan and add 1 tsp cumin and 1/4 tsp asafoetida
  • Add 1/2 tsp turmeric and add all the stuffed parwals in the pan
  • cover and cook on low heat for 5-6 minutes.
  • Open the pan , turn the sides , cover and cook again
  • Cook till done and serve with roti, parartha, khichdi or daal rice combo
  • Stays well for 10 days in the refrigerator
  • Good recipe to pack in lunchbox or to carry along for travelling

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Comments

  1. Yadavriffic says

    4 stars
    I added the Spice mixture to 140g Besan and combined well then added the oil to make the filling. As it is absent from the recipe, and I have never seen this made without besan or before, I wanted to note this as the final result was delicious.

  2. Rewa says

    Hello Maayeka. I am a regular reader of your mail & wait patiently to receive something new from your side everyday.I have tried several dishes & they turned out really yummy.Can you please send recipe of Garlic & Whole Red Chillies Chutney which is prepared by the local farmers of Rajasthan. I once had it on visiting one of my friend's house, though it was terribly spicy but yet tasty.Hope you will post the recipeas early as possible.Thanks.