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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 minutes
Cook Time19 minutes
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