Healthy and Tasty curry of Bharwa or Stuffed Parwal

Parwal! Yikes what a boring vegetable…. Do you know you can cook something very tasty and mouth-watering with this boring vegetable. Yes we are talking about Stuffed parwal or bharwa potol in Bengali.

Kids or adults, everyone loves to have tasty, spiced and yummy meals. When the food is tasty, they eats complete and with full satisfaction.

Today we will be talking about stuffed parwal, which is very easy to prepare and liked by all. It can be served as the side dish with rice and dal, as with lunch. It also goes well with pulao or other rice items.

Ingredients required:

stuffed parwal

stuffed parwal

  • Parwal or pointed gourds- 5 big sized
  • ¬†Water
  • Oil for deep-frying
  • Salt for taste
  • Turmeric powder
  • Garam masala powder

For masala preparation:

  • Peeled garlic cloves- 10
  • Ginger– 2inch piece
  • Red chili- 2-3
  • Cumin seeds- 2 teaspoons
  • Black peppercorns- 1 teaspoon
  • Chopped onion– 1 small sized
  • Coriander seeds- 1 teaspoon

How to prepare Stuffed Parwal?

stuffing of parwal

stuffing of parwal

  1. First cut the head and tail of the parwals and lightly peel it.
  2. Put an incision on middle so that your finger can get inside.
  3. Take out all the pulp and seeds and keep them aside.
  4. Now take 2 cups of water in saucepan and steam the peeled parwals for about 5-7 minutes in a low flame.
  5. After getting steamed, take them out and wipe with the kitchen towel.

Stuffing preparation and frying:

  1. Take all the masala ingredients with parwal seeds in grinder and grind to form smooth paste.
  2. Now its the time for masala frying. Take 2 tablespoons of oil in a kadai and heat it.
  3. Put the masala paste in it and fry well so that it starts leaving oil and releases an aromatic fragrance.
  4. Also put garam masala powder with salt and turmeric.
  5. After the masala is done, take it out and let it cool to be stuffed into the emptied and steamed parwals
  6. Stuff the parwals and deep fry in low flame, so that all the sides get golden brown, not burnt.
  7. Take it out and serve hot with rice and dal, as dry curry.

Tips that beginners should know:

  • If you are not able to put middle incision nicely, then put a small cut and using your index finger take the pulp out.
  • Parwals are soft, so they don’t need extra boiling. Just steam a little.
  • If you like the taste of seeds, then instead of grinding you can crush with mortar and pestle.

Hope you like the recipe. It’s very tasty and goes best with rice and fried dal. Give this a try and do share your experiences with us.

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