Bharwan(Stuff) parwal masala

“Bharwan(Stuff) Parwal Masala” is a cherished family recipe that has been passed down through generations. This dish features tender pointed gourds (parwal) stuffed with a flavourful mixture of spices and  onions.

The stuffing is made using onions sautéed with a mix of spices, the pointed gourds are carefully stuffed and fried to a golden crisp.  This onion-based stuffing perfectly complements. The frying adds a deliciously crispy texture to the gourds.

The stuffed gourds are then slow-cooked in a rich onion-tomato aromatic gravy, allowing the spices to blend perfectly with the vegetable.

The result is a hearty and flavourful dish that pairs wonderfully with Rice or Roti, making it a favorite in our family meals.

Ingredients:

• Parwal: 250gm
• Onion: 4 no. (Medium)
• Ginger paste: half teaspoon
• Cumin seed: half teaspoon
• Chilli powder: one teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: half teaspoon
• Garam masala powder:  half teaspoon
•  Mustard Oil/any cooking oil: 4 tablespoon
• Salt: one and half teaspoon (as per taste)

For curry:

• Onion: 1 medium size
• Tomato: 1no. (Medium size)
• Ginger: 1teaspoon (paste)
• Garlic: half teaspoon (paste)
• Red chilLi powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon.
• Cumin: half teaspoon
• Bay leaf: 2 no.
• Cinnamon: 2 inch stick
• Black cardamom: 1 no.
• Clove: 3 no.
• Oil: 3tablespoon

Preparation:

1.  Wash and Trim the both ends of pointed gourd, and slit it from one side.
2. Take out all the pulp of Parwal.
3. Chop onion into very fine pieces.

For gravy:

1. Chop onion and tomato.
2. Grind them and make fine paste.

Method:

For making stuffing:

1. Heat 4 tablespoon of oil in a fry pan, add cumin, sputter for few seconds; add chopped onion.
2. stir fry until onion become transparent. (About 4-5 minutes)
3. Add chilli powder, coriander powder, turmeric powder, salt and ginger paste.
4. Continue to fry for couple of minutes or until onion become light brown in colour.
5. Add Garam masala powder.
6. Stuffing is ready. Keep aside.
7. Stuff this stuffing into parawal with the help of spoon.
8. Pour 2 tablespoon of oil in the fry pan.
9. When smoke starts, arrange stuffed Parwal such that you can turn the side of parwal one by one and sauté on low flame with lid on.
10. After 2-3 minutes change the side of parwal, when both side of parwal starts browning.
11. It is done. Keep aside.

For making curry:

1. Take a fry pan. Put 2 spoon of oil.
2. Heat oil till smoke comes, add cumin, bay leaf, cinnamon,  black cardamom and clove. sputter for few seconds, take care, it should not burn.
3. Add onion and tomato (paste). Stir fry on medium flame for couple of minutes.
4. Add ginger, garlic paste; continue to fry this for couple of minutes.
5. Add salt, turmeric powder, chilli powder and coriander powder; fry till masala become golden brown in colour.
6. Pour a cup of water; let boil the gravy. Lower the flame continue for couple of minutes.
7. Add stuffed parwal; continue to cook on medium low flame for couple of minutes .
8. Add Garam Masala Powder, put off the flame.
9. Stuffed  parawal curry is ready to be served.
10. Serve with Roti, Paratha or as a side dish.

Bharwan(Stuff) parwal masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.