Bharwa Parwal

Ingredients

• 0.5 kg Parwal (Pointed Gourd) (washed, peeled, slit lengthwise, seeds removed)
• 3 Tbsp Coriander Powder (freshly ground if possible)
• 2 Tbsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 Tbsp Turmeric Powder
• 1 Tbsp Roasted Cumin Powder
• 0.5 Tbsp Salt
• 1 pinch Asafoetida (Hing)
• 1 Tbsp Fennel Powder
• 1 Tbsp Garam Masala Powder
• 1 Tbsp Amchur (Dry Mango) Powder
• 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves) (crush before adding)
• 280 g Plain Yogurt (2‑3 Tbsp for stuffing + 1 cup for gravy, fresh and thick)
• 30 g Ghee (softened, cut into cubes)
• 1 Tbsp Mustard Seeds
• 45 ml Mustard Oil (for tempering and cooking)
• 1 tsp Cumin Seeds
• 1 Tbsp Sugar (balances tanginess in gravy)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)
• 1 tsp Garlic Paste (optional, adds depth)
• 1 Tbsp Tomato Puree (optional, for gravy)
• 1 Tbsp Ginger Paste (optional, for gravy)
• 1 Tbsp Green Chili Paste (optional, for gravy)

Instructions

1. Clean and Prepare Parwal

   Wash the parwal thoroughly, peel off the outer skin, slit each gourd lengthwise, remove the tough seed core and make a shallow groove (cheera) along the slit to hold the stuffing.

   Time: PT10M

2. Make the Stuffing

   In a mixing bowl combine coriander powder, Kashmiri red chili powder, turmeric, roasted cumin powder, salt, hing, fennel powder, garam masala, amchur, kasuri methi, 2‑3 Tbsp yogurt and 2‑3 Tbsp ghee. Mix until a crumbly yet moist mixture forms. Add chopped fresh coriander and optional garlic paste; mix again.

   Time: PT10M

3. Stuff the Parwal

   Take a small portion of the stuffing and gently press it into the groove of each parwal piece. Ensure the stuffing is evenly distributed and the gourd stays closed.

   Time: PT5M

4. Dry‑Style Cooking – Tempering

   Heat 3 Tbsp mustard oil in a kadhai over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.

   Time: PT2M

   Temperature: Medium

5. Dry‑Style Cooking – Sauté

   Add the stuffed parwal pieces to the hot oil. Sauté for 5 minutes, turning gently so each piece gets a light coating of oil.

   Time: PT5M

   Temperature: Medium

6. Dry‑Style Cooking – Steam

   Add a splash (≈30 ml) of water, cover the pan with a lid, and reduce heat to low. Cook for 15 minutes until the parwal is tender and the stuffing is cooked through.

   Time: PT15M

   Temperature: Low

7. Dry‑Style Final Touch

   Uncover, give a quick stir, and garnish with chopped fresh coriander. Serve hot.

   Time: PT2M

8. Gravy‑Style Cooking – Tempering

   In another pan heat 3 Tbsp mustard oil. Add 1 Tbsp mustard seeds, a pinch of hing, and 1 tsp cumin seeds. Let them crackle for 30 seconds.

   Time: PT2M

   Temperature: Medium

9. Gravy‑Style Cooking – Fry Parwal

   Add the stuffed parwal pieces and fry lightly for 5 minutes, just to seal the edges.

   Time: PT5M

   Temperature: Medium

10. Gravy‑Style Cooking – Add Aromatics

    Stir in 1 Tbsp tomato puree, 1 Tbsp ginger paste, and 1 Tbsp green chili paste. Cook for 2 minutes until the raw smell disappears.

    Time: PT2M

    Temperature: Medium

11. Gravy‑Style Cooking – Yogurt Mixture

    Add the remaining yogurt‑ghee stuffing (about 1 cup) to the pan, stirring continuously to prevent curdling.

    Time: PT3M

    Temperature: Medium

12. Gravy‑Style Cooking – Simmer

    Pour in 1 cup water, add 1 Tbsp sugar, 1/2 tsp salt (adjust), and 1 Tbsp crushed kasuri methi. Bring to a gentle boil, then simmer uncovered for 10 minutes until the gravy thickens slightly and the parwal is fully cooked.

    Time: PT10M

    Temperature: Medium

13. Gravy‑Style Final Garnish

    Stir in chopped fresh coriander, turn off the heat, and serve hot with roti or rice.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

8 g

Fat

7 g

Fiber

3 g