Parval Bharwa Recipe: A Delicious Stuffed Treat from Indian Kitchens
Parval, also known as pointed gourd, is a common vegetable in Indian households. One of the most flavorful and traditional ways to enjoy it is in the form of Parval Bharwa—a spicy, stuffed version that is both comforting and rich in flavor. This stuffed parval dish is perfect for lunch or dinner and pairs beautifully with chapati or plain paratha. Here’s a step-by-step recipe to help you make this at home.
Ingredients:
For the stuffing:
● 2 tablespoons oil
● 1 teaspoon cumin seeds
● 1 teaspoon fennel seeds (saunf)
● 1 tablespoon coriander powder
● 1 teaspoon cumin powder
● 1 teaspoon red chilli powder
● ½ teaspoon turmeric powder
● Salt to taste
● 1 teaspoon amchur (dry mango powder) or 1 tablespoon lemon juice
● 1 tablespoon roasted besan (gram flour)
● 1 teaspoon garam masala
● 1-2 tablespoons grated dry coconut or crushed peanuts (optional for richness)
For the parval:
● 10–12 parvals (pointed gourds)
● 2 tablespoons oil for frying
● Salt to taste
Preparation Steps:
1. Preparing the Parval:
● Wash and scrape the skin of parvals gently.
● Slit each parval lengthwise on one side without cutting it entirely.
● Carefully scoop out the seeds using a small spoon. Set them aside if tender; they can be mixed into the stuffing.
2. Making the Stuffing:
● Heat 2 tablespoons of oil in a pan.
● Add cumin seeds and fennel seeds; let them splutter.
● Add coriander powder, cumin powder, turmeric, red chilli powder, and salt.
● Mix in the roasted besan and stir continuously for a few seconds.
● Add amchur or lemon juice and cook for a minute.
● Optional: Add dry coconut or peanuts for a richer texture.
● Turn off the heat and let the mixture cool slightly.
3. Stuffing the Parval:
● Gently stuff each parval with the prepared masala using your fingers or a small spoon.
● Be careful not to overstuff or tear the vegetable.
4. Cooking the Stuffed Parval:
● Heat 2 tablespoons of oil in a wide pan.
● Place the stuffed parvals in the pan in a single layer.
● Sprinkle a little salt over them.
● Cover and cook on low heat for about 10–15 minutes, flipping occasionally, until the parvals are tender and lightly golden.
● Do not overcook, or they may become mushy.
Serving Suggestions:
Parval Bharwa tastes best when served hot with chapati, paratha, or even as a side dish with dal-rice. It brings a burst of spicy and tangy flavor that complements simple meals beautifully.
Tips:
● If you want a more tangy flavor, add a bit more amchur or a few drops of lemon juice before serving.
● You can also tie each stuffed parval with a thread to prevent the filling from coming out during cooking, though it’s optional.
Conclusion:
Parval Bharwa is a wonderful way to transform a simple vegetable into a delightful, festive dish. It’s healthy, satisfying, and full of classic Indian spices. Whether you serve it during lunch or include it in a dinner thali, this recipe is sure to impress your family and guests alike.
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