Flavorful Stuffed Pointed Gourd (Bharwan Parwal)
45 minutes
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About Flavorful Stuffed Pointed Gourd (Bharwan Parwal)
Imagine biting into a tender pointed gourd, bursting with aromatic spices and savory gram flour. This Stuffed Pointed Gourd (Bharwan Parwal) recipe elevates the humble parwal, also known as potol, into a true culinary masterpiece.The delicate gourds are filled with a flavorful blend of spices, creating a delightful dance of textures and aromas. It's a unique vegetarian dish, perfect for a satisfying lunch or dinner.Experience the vibrant flavors of South India with this easy-to-make Bharwan Parwal recipe – a guaranteed crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Pointed Gourds
- 10 Pointed Gourd parwal/potols, peeled, washed
Stuffing Mixture
- 2 tbsp Gram Flour besan
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 pinch Asafoetida hing
- 1 tbsp Mango Powder amchur, dry
- 0.25 tsp Turmeric powder, haldi
- 1 tsp Chaat Masala
- 0.33 cup Cooking Oil
Instructions
- In a dry pan over medium heat, roast the cumin, fennel, and coriander seeds until fragrant. This toasting process enhances their natural flavors. Add the garlic cloves and continue to roast until lightly browned. Transfer the roasted spices and garlic to a grinder and grind into a fine powder. Set aside.
- In the same pan, roast the gram flour over medium heat, stirring constantly, until it releases a nutty aroma and deepens slightly in color. This step removes any raw taste and adds a pleasant toastiness. Transfer the roasted gram flour to a plate and let it cool completely.
- In a mixing bowl, combine the cooled roasted gram flour, ground spice mixture, salt, red chili powder, asafoetida, dry mango powder, turmeric powder, and 4 tablespoons of cooking oil. Mix well to form a smooth, slightly stiff dough. The dough should not be sticky.
- Make a single lengthwise slit in each pointed gourd and carefully remove the seeds. Gently stuff each gourd with the prepared stuffing mixture, ensuring they are well filled.
- Heat the remaining cooking oil in a non-stick pan over medium-low heat. Shallow fry the stuffed pointed gourds on all sides until they are tender and golden brown. Cooking them over low heat ensures they are cooked through without burning.
- Transfer the cooked stuffed pointed gourds to a serving plate. Sprinkle with chaat masala for an extra layer of flavor. Serve hot with dal or sambar.
Recipe Notes
Good To Know
- For extra crunch, lightly toss the stuffed parwal in a thin layer of rice flour before shallow frying.
- If you prefer a milder taste, briefly blanch the parwal before stuffing.
- Mix a handful of finely chopped fresh coriander leaves or mint into the stuffing for a refreshing herbal note.
Expert Tips
- Choose parwal that are firm and uniformly green, avoiding any with blemishes or soft spots.
- Don't overfill the parwal; this can cause them to burst during cooking. Leave a little space at the top for the filling to expand.
- For a richer flavor, roast the spices for the filling briefly before grinding them.
Storage Instructions
- Leftovers can be refrigerated for up to 2 days.
- Reheat them in a pan on low heat to retain their crispiness.
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Recipe Nutrition
Calories: 234kcalCarbohydrates: 4gProtein: 1gFat: 24gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 1140mg
Saba Shaikh
Articles: 176
3 Comments
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This looks perfect! Thanks for posting.
This is a fantastic recipe! Thanks for sharing.
Looks so appetizing! Thank you for posting.