Home Recipes Stuffed Parwal (Pointed Gourd)

Stuffed Parwal (Pointed Gourd)


Pointed Gourd (Parwal) is the most eaten vegetable in Bihar and Uttar Pradesh, so today we will make stuffed Pointed Gourd.


(Parwal) vegetable

Pointed Gourd (Parwal) – 300 grams ( 10 – 12)
Oil – 2 tbsp
Asafoetida – 1 pinch
Cumin – half tsp
Green chili – 2-3 (finely chopped)
Turmeric powder – half tsp
Coriander Powder – 1 tsp
Fennel powder – 2 powders
Red chili – 1/4 tsp
Amchur powder – half tsp
Garam masala – a quarter teaspoon
Green coriander – 1 tbsp (finely chopped)
Salt – as per taste (half tsp)
Method –
Wash the Pointed gourd and wipe it clean. Cut the cleaned Pointed gourd (parwal) lengthwise from one side and make an incision in the middle and leave the other side connected.
Heat half a table spoon of oil in a vessel . Put cumin seeds in hot oil. After roasting asafoetida and cumin seeds, add turmeric powder, green chili, fennel powder, coriander powder, red chili powder, garam masala, mango powder and salt and mix everything well and fry for 3-4 minutes. Turn off the gas. This masala is ready to be filled inside the Pointed gourd (parwal).
After the spices cool down, add green coriander to it. Now lift one (parwal), open it and press it well and fill it with masala, keep it in a plate, now prepare the second one by filling all the Pointed gourd (parwal) masala. All the Pointed gourd (parwals) are ready.
For cooking stuffed parwal. Put 2 tbsp oil in a vessel and heat it. (put gas on low flame) Put the Pointed gourd (parwal) well in the hot oil, and cover and let it cook for 5-6 minutes. Now open the lid of the pan and turn the parwal with the help of tongs and cover it again for 5 minutes on low gas. Let it cook Open the lid of the pan and see if the Pointed gourd (parwals) that have been cooked from the middle, keep them in a plate, and put the Pointed gourd (parwals) on the sides in the middle. These Pointed gourd (parwals) will be cooked in 2-3 minutes, now take them out in a plate.
Your Stuffed Pointed gourd (Parwal) vegetable is ready. Garnish with green coriander over the vegetable, and serve it with paratha, chapati or naan and eat it.


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