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Stuffed Parwal, Parwal Ki Kalonji
Bharwa Parwal/ Stuffed parwal -Pointed Gourd stuffed with simple Indian spices
Prep Time
10
minutes
mins
Cook Time
19
minutes
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