Stuffed Parwal Sabzi – North Indian Bharwa Pointed Gourd Recipe

Bharwa Parwal Sabzi Recipe – Stuffed Pointed Gourd Dry Vegetable

Bharwa Parwal Sabzi, also known as Stuffed Pointed Gourd Dry Vegetable, is a traditional North Indian dish that is rich in flavors and offers a unique taste experience. The dish involves stuffing parwal (pointed gourd) with a spiced mixture of gram flour (besan), roasted peanuts, and a variety of aromatic spices. The result is a deliciously dry, flavorful side dish that complements any Indian meal. This easy-to-make recipe is not only nutritious but also a delight to serve at any occasion. Let’s dive into the ingredients, preparation, and cooking process to create this flavorful dish.

Ingredients

Preparation Time

Instructions

1. Prepare the Parwal (Pointed Gourd):
   Begin by thoroughly washing and peeling the parwals. Cut off both ends and make a slit lengthwise in each one. Be careful not to cut all the way through; the parwal should remain intact so it can hold the stuffing. Using a small spoon or scoop, remove any large seeds from the inside of the gourd. Set the seeds aside for later use or discard.

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2. Prepare the Stuffing:
   In a grinder or food processor, add the roasted peanuts and grind them into a fine powder. Set aside.

   In a mixing bowl, combine the gram flour (besan), ground roasted peanuts, turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, sugar, amchur powder, kasuri methi, and salt. Add a tablespoon of mustard oil to the mixture to bind the ingredients together. Stir well to form a thick, fragrant stuffing.

3. Stuff the Parwal:
   Carefully stuff each parwal with the prepared spice mixture, ensuring the stuffing is packed inside but not overflowing. Take your time to fill each gourd evenly. Repeat the process until all parwals are stuffed.

4. Cooking the Bharwa Parwal:
   Heat 2 tablespoons of mustard oil in a non-stick pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Gently place the stuffed parwals in the pan and sauté them, turning occasionally, until they are evenly browned and cooked through (about 15-20 minutes). Cover the pan while cooking to help the parwals cook evenly. Keep turning them occasionally to avoid burning.

5. Garnish and Serve:
   Once the parwals are cooked and golden brown, remove them from the pan. Transfer them to a serving plate and garnish with finely chopped fresh coriander leaves and a sprinkling of grated fresh coconut. The added coconut enhances the flavors and provides a slight sweetness that balances the spices.

Nutritional Information (Per Serving)

Serving Suggestions

Bharwa Parwal Sabzi pairs wonderfully with a variety of Indian breads like roti, naan, or paratha. It also makes an excellent accompaniment to dal (lentils) and steamed rice. The stuffed gourd, with its rich flavors, can be served as a side dish for lunch or dinner, making it a satisfying vegetarian choice for any meal.

Tips for Perfect Bharwa Parwal Sabzi:

• Choose firm parwals that are not too ripe for the best texture.
• Adjust the spices according to your heat tolerance—add more red chili powder or garam masala for a spicier version.
• Use fresh peanuts for a richer flavor in the stuffing.
• Be patient while cooking to ensure the parwals are evenly cooked and the stuffing doesn’t spill out.

Bharwa Parwal Sabzi is a fantastic addition to any meal, offering a perfect blend of textures and flavors. The subtle heat from the spices combined with the crunchiness of the peanuts makes this dish absolutely irresistible. Enjoy it as a vegetarian delight that brings the authentic tastes of North India to your table.