Stuffed Parwal Recipe is a delectable Indian dish made with tender parwal (pointed gourd) stuffed with a flavorful mix of spices, nuts, and vegetables.
This Stuffed Parwal Recipe combines the crunchiness of parwal with a rich, aromatic stuffing, making it a perfect side dish for any meal.
Stuffed Parwal Recipe pairs with roti, chapatti, paratha, or rice for a complete and satisfying meal.
There are many other delicious recipes with parwal, such as
About Stuffed Parwal Recipe:
Stuffed Parwal Recipe is a beloved dish in Indian cuisine, popular in all over India.
This Stuffed Parwal Recipe transforms the humble parwal, also known as pointed gourd, into a culinary delight that’s both nutritious and incredibly flavorful.
Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will help you create a Stuffed Parwal Recipe that’s sure to impress.
To start, you’ll need 500g of fresh parwal.
Wash the parwal thoroughly, then use a knife to lightly scrape off the green skin for a smoother texture.
Make a lengthwise cut on one side of each parwal and carefully remove the seeds with a spoon.
This creates a cavity perfect for stuffing.
Set the parwal aside after a final rinse.
Next, prepare your vegetables and a rich nut paste.
Chop up 5 green chilies, 2 tomatoes, and 3 onions, and finely chop 10 garlic cloves and grate 1/2 teaspoon of ginger.
Make a paste using 6 cashew nuts, 1/2 cup of peanuts, the chopped garlic, a little ginger, and some water.
This paste will add a rich, creamy texture to your stuffing.
Heat mustard oil in a deep pan and lightly fry the parwal until they are half-cooked, adding a pinch of turmeric and salt for flavor.
Once done, let them cool.
Scoop out the flesh from the parwal and set it aside for later use in the stuffing.
In the same pan, heat more oil and add 2 dry chilies and 1/3 teaspoon of cumin seeds.
Once they start to sizzle, add the chopped onions and fry until golden brown.
Then, add the chopped garlic, grated ginger, and chopped green chilies.
Stir for a minute before adding the chopped tomatoes and salt.
Cook until the tomatoes soften, then add 1/2 teaspoon each of red chili powder, cumin powder, coriander powder, and turmeric powder.
Stir well and cook for another minute.
Add the scooped-out parwal flesh to this mixture and cook on medium heat for about 7 minutes until everything is well combined and soft.
Let this stuffing mixture cool, then carefully fill each parwal with it.
For the final cooking step, heat oil in the pan and add 1 bay leaf, 2 green cardamoms, 2 dry chilies, and 1/3 teaspoon of cumin seeds.
Stir in the peanut paste and cook it with 1/3 teaspoon each of turmeric powder, red chili powder, and cumin powder.
Once the paste is cooked through, add 1/3 teaspoon of garam masala powder and some water if you want a gravy consistency.
Otherwise, keep it dry.
Add the stuffed parwal to the pan, cover, and cook on low heat for 7-9 minutes, turning them gently a couple of times to ensure even cooking.
Garnish with freshly chopped coriander leaves and a few raisins for an extra burst of flavor and sweetness.
Serve your Stuffed Parwal hot with roti, chapatti, paratha, or rice.
This dish is not only a feast for the taste buds but also a nutritious addition to your meal, rich in fiber, vitamins, and antioxidants.
Enjoy the delightful combination of textures and flavors in this traditional Indian dish that promises to make your meal truly special!
Ingredients list of Stuffed Parwal Recipe
- 500g fresh parwal
- 5 green chilies
- 2 tomatoes
- 10 chopped garlic cloves
- 1/2 teaspoon grated ginger
- 2 dry chilies
- 1/3 teaspoon cumin seeds
- 3 chopped onions
- Salt (to taste)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Mustard oil
- 6 cashew nuts
- 1/2 cup peanuts
- 1 bay leaf
- 2 green cardamoms
- 1/3 teaspoon garam masala powder
- Coriander leaves (for garnish)
- A few raisins
Step-by-Step (Stuffed Parwal Recipe)
Step 1: Prepare the Parwal
Wash the parwal thoroughly.
Scrape off the green layer using a knife.
Make a lengthwise cut on one side to remove the seeds with a spoon.
Rinse the parwal again and chop all vegetables.
Make a paste of peanuts, cashew nuts, garlic, ginger, and a little water.
Step 2: Fry the Parwal
Heat oil in a deep pan.
Fry the parwal until half-cooked with a pinch of turmeric powder and salt.
Remove and let them cool.
Step 3: Prepare the Stuffing
In the same pan, heat oil.
Add 2 dry chilies and 1/3 teaspoon cumin seeds.
Add chopped onions and fry until golden brown.
Add chopped garlic, grated ginger, and chopped green chilies.
Stir for 1 minute.
Add chopped tomatoes and salt.
Cook until tomatoes soften.
Add 1/2 teaspoon each of red chili powder, cumin powder, coriander powder, and turmeric powder. Stir for 1 minute.
Add the scooped parwal flesh and cook on medium heat for 7 minutes until soft.
Remove from heat and let it cool.
Stuff the parwal with this mixture.
Step 4: Cook the Stuffed Parwal
Heat oil in the pan.
Add 1 bay leaf, 2 cardamoms, 2 dry chilies, and 1/3 teaspoon cumin seeds.
Stir.
Add the peanut paste and stir well.
Add 1/3 teaspoon each of turmeric powder, red chili powder, and cumin powder.
Cook the masala paste on medium heat.
Add 1/3 teaspoon garam masala powder and stir.
Add water for gravy if desired; otherwise, keep it dry.
Add chopped coriander leaves, raisins, and salt.
Stir well.
Add the stuffed parwal and cover.
Cook on low heat for 7-9 minutes, turning them twice.
Serve hot with roti, chapatti, paratha, or rice.
Also Read:
Health Benefits
Rich in Fiber: Parwal is high in dietary fiber, aiding in digestion and preventing constipation.
Low in Calories: It’s a low-calorie vegetable, making it ideal for weight management.
Nutrient-Rich: Packed with vitamins A and C, parwal boosts immunity and improves skin health.
Antioxidant Properties: The ingredients used, such as garlic and ginger, have antioxidant properties that help combat free radicals.
Healthy Fats: The use of peanuts and cashew nuts provides healthy fats essential for heart health.
Pro Tips for Making Perfect Stuffed Parwal Recipe
Choosing Parwal:
Select fresh, tender, and medium-sized parwal for easy stuffing and better taste.
Scraping Parwal:
Use a knife to lightly scrape the green skin of the parwal for a smoother texture and better absorption of flavors.
Cutting and Cleaning:
Make a single slit lengthwise and remove the seeds with a spoon for easier stuffing.
Pre-Frying Parwal:
Fry the parwal until half-cooked with a pinch of turmeric and salt.
This step helps in retaining their shape during the final cooking.
Stuffing Mixture Consistency:
Ensure the stuffing mixture is moist but not too wet.
A drier mixture will be easier to stuff and won’t ooze out during cooking.
Balancing Spices:
Adjust the spice levels in the stuffing according to your preference.
You can add a little sugar to balance the flavors.
Nut Paste:
When making the paste with peanuts and cashews, ensure it’s smooth to avoid any lumps in the stuffing.
Cooking Oil:
Use mustard oil for an authentic flavor, but you can substitute with other oils if preferred.
Slow Cooking:
Cook the stuffed parwal on low to medium heat to ensure they cook evenly without burning.
Turning Parwal:
Turn the parwal gently a couple of times during cooking to ensure they are evenly cooked on all sides.
Gravy Consistency:
For a dry version, use less water.
If you prefer more gravy, add water gradually and adjust the consistency to your liking.
Final Garnish:
Garnish with fresh coriander leaves and a few raisins for an added touch of flavor and presentation.
Serving:
Stuffed parwal Recipe Serve hot for the best taste.
Stuffed parwal Recipe pairs well with roti, chapatti, paratha, or rice.
Storing Leftovers:
Store any leftovers in an airtight container in the refrigerator.
Reheat gently before serving to retain the flavors.
Adding Variety:
Experiment with different nuts, such as almonds or walnuts, in the stuffing for a unique twist.
Ensuring Even Cooking:
Use a heavy-bottomed pan to ensure even heat distribution while cooking.
Flavor Enhancers:
A pinch of garam masala added towards the end of cooking can enhance the overall flavor of the dish.
Making Ahead:
You can prepare the stuffing a day ahead and refrigerate it, making the cooking process quicker and easier.
Adjusting Spiciness:
Modify the number of green chilies and red chili powder to suit your taste preference.
Peanut Substitute:
If allergic to peanuts, you can use sunflower seeds or omit nuts altogether and increase the amount of other spices.
Avoid Overstuffing:
Do not overstuff the parwal, as it may burst open during cooking.
Leave a little space for the stuffing to expand.
Uniform Sizes:
Try to select parwal of similar size for uniform cooking and presentation.
Resting Time:
Let the stuffed parwal rest for a few minutes after cooking to allow the flavors to meld.
Homemade Spices:
Use freshly ground spices for a more intense and fresh flavor.
Maintaining Shape:
Be gentle while stirring and turning the parwal to keep them intact.
Avoiding Bitterness:
Ensure that the parwal are fresh and tender to avoid any bitter taste in the final dish.
Moisture Control:
If the stuffing mixture appears too wet, cook it for a few more minutes to reduce the moisture content.
Flavor Development:
Allow the spices to cook thoroughly in the oil for enhanced flavor development.
Serving Suggestions:
Serve with a side of raita or a fresh salad to balance the richness of the stuffed parwal.
Presentation:
For an appealing presentation, garnish with slivers of nuts and a sprinkle of freshly chopped coriander.
Conclusion
Stuffed Parwal Recipe is a delightful and nutritious dish that can complement any meal.
Its unique blend of spices and textures makes it a favorite in many households.
Follow this easyStuffed Parwal Recipe to create a delicious and healthy dish that everyone will love.
FAQs:
What is Parwal?
Parwal, also known as pointed gourd, is a vegetable commonly used in Indian cuisine.
Can I use other vegetables for stuffing?
Yes, you can use vegetables like bell peppers or zucchini.
How do I store leftover stuffed parwal Recipe?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing and refrigerate it for up to a day.
Is stuffed parwal Recipe spicy?
It has a mild to moderate spice level.
Adjust the chilies to your preference.
Can I use other oils instead of mustard oil?
Yes, you can use any cooking oil, but mustard oil gives an authentic flavor.
Is this stuffed Parwal Recipe dish vegan?
Yes, this stuffed parwal recipe is vegan.
What can I serve with stuffed parwal Recipe?
Serve with roti, chapatti, paratha, or rice.
Can I bake the parwal instead of frying?
Yes, you can bake the parwal at 180°C for 15-20 minutes until half-cooked.
Can I freeze stuffed parwal Recipe?
It’s best to consume it fresh, but you can freeze the cooked dish for up to a month.
How can I reduce the oil content?
Use a non-stick pan and minimal oil for cooking.
What are the nutritional benefits of parwal?
Parwal is rich in fiber, vitamins A and C, and has low calories.
How to ensure the stuffing stays inside the parwal?
Secure the opening with a toothpick if needed.
Can I add cheese to the stuffing?
Yes, adding cheese can give a creamy texture.
How long does it take to cook stuffed parwal Recipe?
It takes about40 minutes to 1 hour from start to finish.
What spices can I add to the stuffing?
You can add garam masala, fennel seeds, or amchur powder for variation.
Can I use pre-ground spices?
Freshly ground spices are preferred for better flavor, but pre-ground can be used.
Is stuffed parwal Recipea traditional dish?
Yes, it’s a traditional dish in many parts of North and East India.
Can I make it less spicy for kids?
Yes, reduce the number of chilies to make it kid-friendly.
What can I use instead of peanuts?
You can use almond or cashew nut paste.
Can I cook it in a pressure cooker?
Yes, cook for 1-2 whistles on low heat.
Does parwal need to be peeled?
Scraping off the green layer is recommended for better taste.
Can I add other vegetables to the stuffing?
Yes, finely chopped carrots or peas can be added.
What’s the best way to serve stuffed parwal Recipe?
Serve hot, garnished with coriander leaves.
Can I use dried parwal?
Fresh parwal is recommended for this recipe.
How can I make the stuffed parwal Recipe dish more flavorful?
Use freshly ground spices and cook on low heat for a longer time.
What is the origin of stuffed parwal Recipe?
It’s a traditional North and East Indian dish.
Can I make this stuffed parwal Recipe dish gluten-free?
Yes, ensure all ingredients are gluten-free.
Is parwal available all year round?
Parwal is typically available during summer and monsoon seasons.
How do I make the stuffing less oily?
Use less oil and saute ingredients over low heat.
Enjoy making and relishing this delicious Stuffed Parwal dish, a perfect blend of health and taste!
Recipe Card:
Tasty Stuffed Parwal Recipe | Stuffed Parwal | Bharwa Parwal
Ingredients
Ingredients
- 500 g fresh parwal
- 5 green chilies
- 2 tomatoes
- 10 chopped garlic cloves
- 1/2 teaspoon grated ginger
- 2 dry chilies
- 1/3 teaspoon cumin seeds
- 3 chopped onions
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Mustard oil
- 6 cashew nuts
- 1/2 cup peanuts
- 1 bay leaf
- 2 green cardamoms
- 1/3 teaspoon garam masala powder
- Coriander leaves for garnish
- A few raisins
Instructions
Step-by-Step Recipe
Step 1: Prepare the Parwal
- Wash the parwal thoroughly.
- Scrape off the green layer using a knife.
- Make a lengthwise cut on one side to remove the seeds with a spoon.
- Rinse the parwal again and chop all vegetables.
- Make a paste of peanuts, cashew nuts, garlic, ginger, and a little water.
Step 2: Fry the Parwal
- Heat oil in a deep pan.
- Fry the parwal until half-cooked with a pinch of turmeric powder and salt.
- Remove and let them cool.
Step 3: Prepare the Stuffing
- In the same pan, heat oil.
- Add 2 dry chilies and 1/3 teaspoon cumin seeds.
- Add chopped onions and fry until golden brown.
- Add chopped garlic, grated ginger, and chopped green chilies. Stir for 1 minute.
- Add chopped tomatoes and salt. Cook until tomatoes soften.
- Add 1/2 teaspoon each of red chili powder, cumin powder, coriander powder, and turmeric powder. Stir for 1 minute.
- Add the scooped parwal flesh and cook on medium heat for 7 minutes until soft.
- Remove from heat and let it cool. Stuff the parwal with this mixture.
Step 4: Cook the Stuffed Parwal
- Heat oil in the pan.
- Add 1 bay leaf, 2 cardamoms, 2 dry chilies, and 1/3 teaspoon cumin seeds. Stir.
- Add the peanut paste and stir well.
- Add 1/3 teaspoon each of turmeric powder, red chili powder, and cumin powder. Cook the masala paste on medium heat.
- Add 1/3 teaspoon garam masala powder and stir.
- Add water for gravy if desired; otherwise, keep it dry.
- Add chopped coriander leaves, raisins, and salt. Stir well.
- Add the stuffed parwal and cover. Cook on low heat for 7-9 minutes, turning them twice.
- Serve hot with roti, chapatti, paratha, or rice.
Notes
Nutrition Chart Per Serving (Serves 6)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 15 g |
| Protein | 4 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
| Potassium | 300 mg |
| Fiber | 4 g |
| Sugar | 3 g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 5% DV |
| Iron | 8% DV |
| Vitamin E | 10% DV |
| Magnesium | 8% DV |
| Zinc | 6% DV |