Stuffed Pointed gourd |Bharwa Parwal Sabzi Recipe

There are several version of the stuffed pointed gourd recipe. You can get numerous stuffing which varies from place to place, even cultural difference also changes the taste and flavour of the same recipe.

At some places, it is being prepared with the stuffing of dry masalas that mainly consists of besan (gram flour) with crushed peanuts and basic spices. Another variation is the stuffing of shredded coconut, coriander-cumin powder, peanut powder, curry leaves, curd, oil, red chilli powder and turmeric powder. One more variation of the recipe is the addition of boiled potatoes, peanuts, paneer that is cottage cheese and some spices.

But today I am making the most delicious version of this recipe that is onion base spice masala which is authentic Bihari style cooking. I can not even explain the divine flavour of the authentic recipe as it is the best version among all the mentioned versions.

Let’s learn step by step process to prepare this recipe.

Stuffed Pointed gourd | Bharwa Parwal Sabzi Recipe

• 12 Pieces Pointed gourd
• 3 Pieces Big sized onion
• 1 tsp Cumin seeds
• 2 tbsp Mustard oil (One tbsp of oil for cooking and another one for frying the pointed gourd )
• ½ tbsp Garlic paste
• ½ tsp Turmeric powder
• ½ tsp Kashmiri red chilli powder
• 1 tbsp Sabji masala powder
• ½ tbsp Coriander powder
• 1 tbsp Salt (As per the taste )
• 1 tbsp Mango powder
• 2 Pieces Crushed bay leaves

1. Take pointed gourd and remove its inter portion by slitting one side.

   
   
   

2. As this pointed gourd is not having big seeds so we will use the inner portion of pointed gourd in the stuffing by grinding it.

   
   
   

3. Make a smooth paste of the inner portion of the pointed gourd and keep it aside.

   
   
   

4. In a pan add ½ tsp of cumin seeds and 1 tbsp of mustard oil, let it splutter.

   
   
   

5. Add crushed ba leaves and chopped onion.

   
   
   

6. Add ½ tbsp of ginger and garlic paste into the pan.

   
   
   

7. Add all the dry spices like turmeric powder, red chilli powder, corinder powder & sabji masala powder.

   
   
   

8. Mix it well and then add the grind ingredients into it.

   
   
   

9. When everything seems caramelised then add mango powder and mix it well.

   
   
   

10. Turn off the flame and keep it aside, meanwhile heat 1 tbsp of mustard oil on a griddle.

    
    
    

11. Put the filling inside pointed gourd and sear it on the griddle.

    
    
    

12. Sear them from both sides.

    
    
    

13. When it turns golden serve it with boiled rice and lentils or with any flatbreads.

    
    
    

Breakfast, Curry, dinner, lunch, Side Dish

Indian

Bharwan parwal, Parwal ka bharwa, Pointed gourd, Stuffed pointed gourd, vedics