Ingredients
Main Ingredients | मुख्य सामग्री:
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परवल | Pointed Gourds (washed, seeds removed) – 6-8 मध्यम आकार के | 6-8 Medium-sized
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तेल | Oil – 2 बड़े चम्मच | 2 tablespoons
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प्याज | Onions (finely chopped) – 2 बारीक कटे हुए | 2 finely chopped
भरावन के मसाले | Spices for the Stuffing:
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जीरा | Cumin Seeds – 1/2 चम्मच | 1/2 teaspoon
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हल्दी पाउडर | Turmeric Powder – 1/2 चम्मच | 1/2 teaspoon
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धनिया पाउडर | Coriander Powder – 1 चम्मच | 1 teaspoon
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लाल मिर्च पाउडर | Red Chili Powder – 1/2 चम्मच | 1/2 teaspoon
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जीरा पाउडर | Cumin Powder – 1/2 चम्मच | 1/2 teaspoon
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अमचूर पाउडर | Dry Mango Powder – 1/2 चम्मच | 1/2 teaspoon
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गरम मसाला पाउडर | Garam Masala Powder – 1/4 चम्मच | 1/4 teaspoon
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अदरक-लहसुन पेस्ट | Ginger-Garlic Paste – 1 चम्मच | 1 teaspoon
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हरी मिर्च | Green Chilies (chopped) – 1/2 चम्मच | 1/2 teaspoon
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नमक | Salt – स्वाद अनुसार | To taste
वैकल्पिक सामग्री | Optional Ingredients:
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काजू और किशमिश | Cashews and Raisins (chopped) – 1/4 कप | 1/4 cup
गार्निश के लिए | For Garnish:
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हरा धनिया | Fresh Coriander Leaves (chopped) – 1/4 कप | 1/4 cup
Directions
Preparing the Parwal (परवल की तैयारी):
Wash the pointed gourds thoroughly. Trim both ends and cut them lengthwise to create an opening.
- Scoop out the seeds and pulp , Keep the scooped-out pulp aside—it will be used in the stuffing later.
Preparing the Stuffing (भरावन तैयार करें):
Heat 2 tablespoons of oil in a pan or kadhai.
- Add cumin seeds and let them splutter. Then add the finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- Mix in the spices—turmeric powder, coriander powder, red chili powder, cumin powder, dry mango powder, garam masala powder, and salt. Stir well.
- Add the scooped-out parwal pulp and chopped green chilies to the mixture.
- Once the stuffing is cooked and well combined, let it cool slightly.
Stuffing the Parwal (परवल भरें):
Take each hollowed parwal and stuff it generously with the prepared masala filling. Press the mixture in gently to ensure it stays intact.
Cooking the Bharwa Parwal (भरवां परवल पकाएं):
Heat a little oil in the same pan or kadhai. Place the stuffed parwal in the pan gently.
- Cook on low heat, turning occasionally, so the parwal cooks evenly without breaking.
- Cover the pan and let the parwal simmer for 10-12 minutes until tender. Stir occasionally to ensure even cooking and to prevent burning.
- Once the parwal softens and the masala coats it well, turn off the heat.
Garnishing and Serving (सजावट और परोसें):
Serve hot with roti, paratha, or steamed rice for a wholesome and satisfying meal.
Recipe Note
Tips for Perfect Bharwa Parwal
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Even Cooking:
Cook the parwal on low flame to allow the flavors to penetrate and the vegetable to soften evenly.
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Don’t Waste the Pulp:
Use the scooped-out pulp in the stuffing to enhance the flavor and reduce waste.
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Add Dry Fruits:
For a richer taste, add cashews and raisins to the stuffing.
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Seal Properly:
Stuff the parwal tightly so the filling stays intact during cooking.
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Avoid Overstuffing:
Leave a little space inside the parwal to prevent the filling from spilling out.
Cultural Significance
Bharwa Parwal is a beloved dish in Indian households, particularly in the northern regions like Bihar and Uttar Pradesh. Known for its versatility, parwal (pointed gourd) is a seasonal vegetable celebrated for its nutritional value and ability to absorb spices beautifully. Stuffing parwal with a masala mixture is an age-old cooking method that elevates the humble vegetable into a rich and flavorful dish. Often served during family gatherings or festive meals, Bharwa Parwal showcases the simplicity and brilliance of traditional Indian cooking.
