Bharwa Parwal Veg Recipe Easy and Delicious Guide

Bharwa Parwal, also known as stuffed pointed gourd, is a classic Indian vegetarian delicacy that beautifully combines the earthy flavors of parwal with a spicy, aromatic filling. This dish is a perfect example of how simple ingredients can be transformed into a flavorful masterpiece.

The pointed gourds are hollowed out and filled with a delicious mixture of spices, potatoes, and sometimes nuts or seeds, then cooked to perfection in mustard oil or ghee. The result is a tender, mildly tangy, and delightfully spiced vegetable that pairs wonderfully with roti, paratha, or steamed rice.

Whether you’re a seasoned cook or a beginner looking to explore traditional Indian recipes, this bharwa parwal recipe is easy to follow and guarantees a satisfying meal. Plus, it’s a great way to introduce your family to a nutritious and lesser-known vegetable packed with antioxidants and fiber.

Let’s dive into the details and make this mouth-watering bharwa parwal together!

Why You’ll Love This Recipe

Bharwa Parwal is a celebration of texture and taste. The soft, tender pointed gourds stuffed with a spicy potato filling create a delightful contrast that’s simply irresistible.

This recipe uses common pantry spices, making it accessible for most home cooks.

Not only is it packed with flavor, but it’s also a healthy option loaded with fiber and vitamins from the parwal. The cooking method enhances the natural taste of the vegetable without overpowering it.

This dish is perfect for a comforting weekday dinner or a special occasion when you want to impress guests with authentic, homestyle Indian cuisine.

Additionally, bharwa parwal is gluten-free and vegan when cooked with oil, making it suitable for various dietary preferences. For those interested in exploring more Indian vegetarian recipes, you might also enjoy our Classico Sun Dried Tomato Alfredo Sauce Recipe or a sweet treat like the Cinnamon Pecan Ice Cream Recipe as a perfect post-meal dessert.

Ingredients

• Parwal (pointed gourds) – 500 grams (about 10-12 medium-sized)
• Potatoes – 2 medium, boiled and mashed
• Onion – 1 small, finely chopped
• Green chilies – 2, finely chopped
• Ginger-garlic paste – 1 teaspoon
• Mustard seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Asafoetida (hing) – a pinch
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon (adjust to taste)
• Coriander powder – 1 tablespoon
• Amchur (dry mango powder) – 1 teaspoon
• Garam masala – ½ teaspoon
• Salt – to taste
• Fresh coriander leaves – 2 tablespoons, finely chopped
• Mustard oil or vegetable oil – 3 tablespoons

Equipment

• Sharp knife for hollowing the parwal
• Mixing bowl
• Non-stick or heavy-bottomed frying pan/kadhai
• Spatula or wooden spoon
• Measuring spoons
• Peeler (optional, for potatoes)

Instructions

1. Prepare the parwal: Wash the parwal thoroughly. Using a sharp knife, make a slit lengthwise on each parwal and carefully scoop out the seeds to create space for the stuffing. Set aside.
2. Make the stuffing: In a bowl, combine the boiled and mashed potatoes, finely chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, amchur, garam masala, and salt. Mix well until all ingredients are evenly incorporated.
3. Stuff the parwal: Gently fill each hollowed parwal with the prepared potato mixture. Be careful not to overfill or the stuffing may fall out during cooking.
4. Heat the oil: In a frying pan or kadhai, heat the mustard oil until it starts to smoke slightly, then reduce the heat to medium. Add mustard seeds and cumin seeds. When they crackle, add a pinch of asafoetida.
5. Cook the stuffed parwal: Carefully place the stuffed parwals in the pan. Sear them gently on all sides until they get a golden-brown color. Cover the pan with a lid and cook on low heat for 10-12 minutes, turning occasionally to ensure even cooking. Add a splash of water if needed to prevent sticking.
6. Finish and garnish: Once the parwals are cooked through and tender, sprinkle chopped fresh coriander leaves on top. Give a gentle stir and cook for another minute.
7. Serve hot: Your bharwa parwal is now ready to serve! Pair it with hot rotis or steamed basmati rice for a wholesome meal.

Tips & Variations

Pro tip: When hollowing the parwal, be gentle to avoid breaking the vegetable. Using a small spoon or a paring knife can make this task easier.

You can customize the stuffing by adding crushed peanuts or grated coconut for added texture and flavor. Some cooks also like to add a pinch of sugar to balance the tanginess of the amchur powder.

For a richer taste, try cooking the bharwa parwal in ghee instead of oil. You can also experiment with different spices like fennel powder or carom seeds to add a unique aroma.

If you want to make it more protein-packed, add some cooked moong dal or grated paneer to the stuffing. For a vegan twist, stick to the potato-based stuffing and use mustard oil or any neutral vegetable oil.

Nutrition Facts

Serving Suggestions

Bharwa parwal pairs beautifully with Indian staples like roti, paratha, or steamed basmati rice. It also complements dal (lentils) and yogurt-based dishes such as raita for a balanced meal.

For a complete dining experience, serve it alongside a fresh cucumber salad or a tangy chutney. If you enjoy exploring diverse cuisines, you might also like to try our Chicken Shawarma Trader Joe’S Recipe for a flavorful twist or a comforting dessert like Chocolate Heaven Cake Recipe.

Conclusion

Bharwa Parwal is a delightful dish that brings the best of Indian home cooking to your table. Its blend of spices with the tender pointed gourds creates a memorable dish that’s both nutritious and delicious.

This recipe is straightforward enough for beginners yet flavorful enough to impress seasoned cooks.

Whether you are looking for a protein-free vegetarian option or want to add variety to your vegetable repertoire, bharwa parwal fits the bill perfectly. Its balance of flavors and textures can brighten up any meal and introduce you to the wonderful world of Indian stuffed vegetables.

We hope you enjoy making and savoring this traditional recipe as much as we do!

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