Stuffed Parwal, Parwal Ki Kalonji
Bharwa Parwal/ Stuffed parwal -Pointed Gourd stuffed with simple Indian spices
Servings: 5 person
Calories: 161kcal
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
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 58mg | Potassium: 183mg | Fiber: 4g | Sugar: 1g | Vitamin A: 958IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg