Bharva Parwal is a recipe that gives your platter a twist, its a tasty break from the regular stuffed vegetable recipes like bharwa karela (stuffed bitter gourd), Bharwa Mirch Fry and bharwa Bhindi (stuffed Okra). Parval is a vegetable that belongs to the gourd family. It is called pointed gourd in English. Today Im sharing a recipe that is not as popular as other stuffed vegetable recipes, but if you have to believe me this bharvan Parval tastes delicious.
In this recipe we first prepare the stuffing that is made with simple everyday spices. It is only the magic of Vinegar and sugar that takes the taste of the stuffing to a different level. This same stuffing can be used to prepare stuffed baigan (eggplant) and snake gourd.
Ingredients For Stuffed Pointed Gourd Recipe
Parwals – 8 nos.
Ginger Garlic paste – 3 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Red Chilly Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Cumin Seeds – 1/4 tsp
Fennel Seeds ( saunf)- 1/4 tsp
Mustard Seeds – 1/4 tsp
Hing – a pinch
Sugar – 1/4 tsp
Vinegar (white cooking vinegar)- 2 tsp
Oil
Salt to Taste
Let us go Step-by-Step in making this delectable Bharwa Parwal Recipe
1. Prepare the Parwal
Wash the Parwals clean and pat dry with a kitchen towel
Peel the Pointed gourds and cut off the tips of both the ends
Now slit the parwals lengthwise to provide an opening for stuffing it
Remove the seeds and flesh, de-seed all the Parwals (save it as this will be added to the stuffing)
2. Preparing the Stuffing
Since this is the recipe for bharwa parwal you need to prepare the stuffing which defines how delicious your dish comes out to be.
Heat one teaspoon oil in a non stick pan ( I suggest non stick because your stuffing wont stick to the pan while you saute it).
Add quarter teaspoon each of Mustard seeds, Cumin Seeds and Fennel Seeds (saunf) and allow them to splutter.
Now add Ginger Garlic Paste and saute
When the oil starts oozing out add the powdered masalas i.e Turmeric powder, red chilly powder, Coriander powder and cumin powder.
Add salt, sugar and vinegar.
Once the masala is nicely cooked and the oil has separated add in the flesh and seed, cook for another 2-3 mins.
When everything is well cooked turn off the heat
Now remove the stuffing in a plate and allow it to cool
3. Stuff the Parwals
Start stuffing the parwals one by one ensuring you divide the stuffing equally for all the parwals
4. Cook the Parwals
There are two methods that I know are used to cook the bharwa parwals the Frying Method and the Steaming Method
Bharwa Parwals prepared by using the frying method can be eaten right away but the steamed parwals require further shallow frying to form a firm crisp layer on the outer side. The steaming method is perfect to be added to a thick spicy gravy.
Here I am going by the frying method
Heat oil in a pan add a pinch of turmeric and Hing (Asafoetida)
Place all the stuffed gourds in the pan and allow to cook, at this point you can add a pinch of salt for seasoning the Parwals.
Cook it from all the sides, make sure you turn the Parwals very carefully, applying too much pressure can push the stuffing out from the Parwals.
Cook it well from all sides
Once done, serve hot with Dal Rice.
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