Parwal Bharwa Making Tips: It’s the summer season, and the market is filled with fresh green vegetables. In such a situation, if we tell you that there is a vegetable which people often frown upon, but it is full of health benefits, will you believe it? Yes, we are talking about Parwal (pointed gourd)! Mostly, people shy away from eating it, but the Parwal made by our mothers, especially the stuffed Parwal, has a taste and strength that is beyond words! So come on, let us make tasty and healthy stuffed Parwal at home today! Some crucial ingredients for making stuffed parwal
Like we need:
Parwal: 250 grams
Oil: 3 tablespoons
Gram flour: 1/2 cup
Asafoetida: a pinch
Nigella seeds: 1/4 teaspoon
Garam masala: 1/2 teaspoon
Red chili powder: 1/4 teaspoon
Coriander powder: 1/4 teaspoon
Fennel powder: 1/2 teaspoon
Ginger: 1 inch (grated or paste)
Green chili: 2 to 3 (finely chopped or paste)
Mango powder: 1/4 teaspoon
Salt: according to taste
Method of preparation (in easy steps):
First, wash the parwal thoroughly and peel it lightly from the top with a knife, then cut it slightly from both sides.
Now make an incision in the middle of the parwal, but do not cut it completely. Remove the seeds from inside and set them aside in a bowl so that the parwal can be filled easily.
Heat one tablespoon of oil in a pan. Add a pinch of asafoetida, half a teaspoon of cumin seeds (optional), and a quarter teaspoon of nigella seeds, and fry lightly.
Now add 1/2 cup gram flour and fry on a low flame till it becomes golden. Be careful, the gram flour does not burn.
Add turmeric, red chilli, salt, garam masala and coriander powder to the roasted gram flour. Mix all the spices well and fry for some time. Add fennel powder on top.
Now add the seeds removed from inside the parwal to this masala. Also, add ginger and green chilli paste to it.
Add dry mango powder to it for a slight sourness. Please take out the prepared masala and let it cool in a bowl.
When the masala cools down, fill it carefully inside the parwal.
Heat 2 teaspoons of oil in another pan and shallow fry the stuffed parwal. Let it cook on a low flame for 5 to 7 minutes, covered. Keep turning it in between so that it gets cooked from all sides.
Sprinkle the remaining stuffing masala over the cooked parwal and cook for 2 to 3 minutes more, allowing the masala flavour to be absorbed well into the parwal.
That’s it! Your hot stuffed parwal sabzi is ready! Take it out in a bowl and serve it with rice or roti.
So you see, parwal is not just a vegetable, but a complete package of health. Next time you go to the market, don’t make faces at parwal, but definitely include it in your food list!