Bharwa Parwal (Stuffed Pointed Gourd)

Name: Bharwa Parwal (Stuffed Pointed Gourd)
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Parwal (pointed gourd); 2 tbsp Roasted gram flour (besan); 1 tbsp Oil; 1 tbsp Chopped coriander (for stuffing); 1 pinch Asafoetida (hing); 1 tbsp Ground peanuts; 0.5 tbsp Sesame seeds; to taste Salt for stuffing; 0.5 tbsp Red chili powder; 1 tbsp dhaniyajeera powder; 0.5 tbsp Turmeric powder; 1 tbsp Sugar; 1 tbsp Lemon juice; 2 tbsp Oil (for tempering); 0.5 tbsp Mustard-cumin seeds; 1 pinch Asafoetida (hing); 1 Green chili, finely chopped; 1 tbsp Ginger-garlic paste; 1 Tomato, finely chopped; 0.5 tbsp Red chili powder for gravy if required; as needed Chopped coriander (for garnish)

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in

Saved

Ingredients

30 minutes

2 servings

200 gParwal (pointed gourd)
For stuffing
2 tbspRoasted gram flour (besan)
1 tbspOil
1 tbspChopped coriander (for stuffing)
1 pinchAsafoetida (hing)
1 tbspGround peanuts
0.5 tbspSesame seeds
to taste Salt for stuffing
0.5 tbspRed chili powder
1 tbspdhaniyajeera powder
0.5 tbspTurmeric powder
1 tbspSugar
1 tbspLemon juice
2 tbspOil (for tempering)
0.5 tbspMustard-cumin seeds
1 pinchAsafoetida (hing)
1Green chili, finely chopped
1 tbspGinger-garlic paste
1Tomato, finely chopped
0.5 tbspRed chili powder for gravy if required
as neededChopped coriander (for garnish)

Saved

Steps

30 minutes

1

Wash, peel, and slit the parwal. Boil in salted water for 5 min, then drain.
2

Dry Roast gram flour for 20 - 25 seconds. Mix with peanuts, sesame, spices, lemon juice, sugar,oil, coriander, and hing for stuffing.
3

Remove the core from boiled parwal and stuff with the masala.Heat oil, add mustard-cumin seeds and hing. Sauté tomato, green chili, and ginger-garlic paste.
4

Add chilli powder if required, mix, then add stuffed parwal.Add 2 tbsp water, cover, and cook for 3-4 min.
5

Garnish with coriander and serve with Indian roti or paratha.