Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce)

Name: Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce)
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: Ingredients -; 6-7 Parwals (Pointed gourds); 2 tbsp. oil; 1 tbsp. coriander leaves; Stuffing -; 1 tbsp. oil; 1/2 cup paneer, mashed; 2-3 tbsp. fresh grated coconut; scooped out pith of the parwals; 1 tsp. garlic, chopped; 1 tsp. green chilies, chopped; 1 tsp. flax seed; 1/2 tsp. garam masala powder; to taste salt; 1/4 tsp. turmeric powder; 1 tsp. coriander-cumin powder; Kadhi -; 1/2 cup yoghurt; 2-3 tbsp. gram flour (besan); 3 cups water; 1 tsp. ginger-green chilies paste; 1/4 tsp. turmeric powder; 1/2 tsp. cumin powder; to taste salt; Tempering -; 1 tbsp. ghee; 1/2 tsp. cumin seeds; 1 " cinnamon stick; 2 green cardamoms; 4 cloves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#new - Enjoy this fusion form of kadhi, served with some stuffed parwal. This is a vegetarian version, where I stuffed the parwals with paneer, fresh grated coconut, the scooped out pith of the parwal and few other basic ingredients. The end result was super yummy that can be relished with any form of rice or Indian bread. This exotic delicacy is meant for any special occasions. So go ahead and give it a try and impress your loved ones with this fusion delicacy.

Kadhi (spiced yoghurt), being my personal favourite, I keep experimenting. So this recipe was a super duper heat at my place. It was something different from the usual kadhi pakora and went well with plain steamed rice. However, you can relish with jeera rice, pulao, naan, tandoori roti or just plain chapati.

For a non-veg. version you can stuff with cooked prawns, chicken / mutton keema or scrambled eggs. They turn out pretty yummy too.

Bethica Das @kitchen_flavours

Sharjah (UAE)

For a non-veg. version you can stuff with cooked prawns, chicken / mutton keema or scrambled eggs. They turn out pretty yummy too.

Saved

Ingredients

20 minutes

3 servings

Ingredients -
6-7Parwals (Pointed gourds)
2 tbsp.oil
1 tbsp.coriander leaves
Stuffing -
1 tbsp.oil
1/2 cuppaneer, mashed
2-3 tbsp.fresh grated coconut
scooped out pith of the parwals
1 tsp.garlic, chopped
1 tsp.green chilies, chopped
1 tsp.flax seed
1/2 tsp.garam masala powder
to tastesalt
1/4 tsp.turmeric powder
1 tsp.coriander-cumin powder
Kadhi -
1/2 cupyoghurt
2-3 tbsp.gram flour (besan)
3 cupswater
1 tsp.ginger-green chilies paste
1/4 tsp.turmeric powder
1/2 tsp.cumin powder
to tastesalt
Tempering -
1 tbsp.ghee
1/2 tsp.cumin seeds
1" cinnamon stick
2green cardamoms
4cloves
1/4 tsp.asafoetida

Saved

Steps

20 minutes

1

Scrape the parwals with the back of a knife and cut both ends. Scoop out the pith and the seeds carefully with the help of a small spoon or knife. Heat oil in a pan and fry the parwals till golden brown. Keep aside.
2

Stuffing - Heat oil in a pan and stir fry the chopped garlic. Then add rest of the ingredients. Saute till dry and keep aside to cool. Then stuff the fried parwals with the stuffing. Keep aside.
3

Kadhi - In a bowl. whisk together all the mentioned ingredients and keep aside.
4

Tempering - Heat ghee in a pan and temper with all the ingredients. Add the yoghurt mix and simmer on a low flame till it thickens to a desired consistency.
5

Arrange the stuffed parwals in a dish and then pour the prepared kadhi over it. Garnish with chopped coriander leaves and serve with any type of rice or Indian bread.