Parwal, called as pointed gourd is a vegetable full of nutrition. It is low in calories and high in vitamins. Parwal itself doesn’t have a strong taste, maybe because of which it not liked very much. It is prepared mainly by stuffing the parval with potato or besan/chickpea flour so the recipe is  called “Bharwa Parwal”. In this recipe I’m using peanut base stuffing.

How to make Bharwa Parwal sabzi

You can also try my other Sabzi/Side dish recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Tori/ Turai ka Bharta, Malai Kofta Recipe, Methi Matar Malai/Fenugreek & Green peas curry.

Ingredients:

• Parwal  – 8 to 10
• Groundnut – 1/2 cup
• Dry whole red chilli – 8 to 10
• Coriander seeds – 1 tsp
• Cumin/jeera – 1 tsp
• Saunf/ fennel – 1 tsp
• Oil – 2 tbsp
• Salt – to taste
• Coriander leaves – to garnish

Follow me on Facebook, Twitter, Instagram, Pinterest.

Method:

• Wash the Parwal. Cut the ends. Slit slightly at the center, to create a space for stuffing the masala. Remove the seeds if they are hard or ripe. Choose the Parwal of same size for uniform cooking.
• Heat 1 tsp of oil in a kadhai. Add the Parwal. Let it cook. Sprinkle some water to cook and add salt. Once cooked, take out in a plate and let it cool.
• Dry roast groundnut, coriander seeds, cumin/jeera and saunf separately. Roast whole red chilli using 1/2 tsp of oil. Let all the ingredients gets cool.
• Grind the roasted ingredients into a coarsely powder.
• Stuff the Parwal with this mixture. Keep aside the remaining mixture.
• Heat the remaining oil in a kadhai. Oil should not be too hot. Add the stuff Parwal. Add little hot water and stir. Repeat twice. 
• Add remaining dry mixture if want to make gravy. Add water accordingly, to the required consistency for gravy. Season with salt. I’m making it dry, so just sprinkled some water to keep the Parwal and the masala moist.
• Garnish with chopped coriander leaves.
• Serve hot.