Stuffed Parwal / Pointed Gourd Recipe
Updated: Sep 24
At my home, we never used to make Parwal. Honestly, it isn't a commonly used vegetable in a Maharashtrian household.(correct me if I am wrong) I used to feast on it at one of my friend’s house who is a north Indian. And then, I learnt that, Parwal is quite commonly eaten in Punjabi, Bengali and North Indian households.
Here is a recipe of Parwal or Pointed Gourd which will make you want to try it at least once.
Slit Parwal in the center (not completely) and rub some salt and turmeric on the inside of the Parwal. This helps the stuffing seep into the Parwal. Let this rest for 15 mins.
In a pan dry roast 1tbs coriander seeds( dhaniya seeds), 1tsp cumin seeds (jeera), 1 tsp fennel ( sauf ) and 1 or half tsp of fenugreek seeds. Roast these together till they turn aromatic. Then turn off the flame and let it cool. Once cool, grind it into smooth powder.
Take about 2 green chilies and 5-6 cloves of garlic and crush it / grind it into a corse paste.
Now in a bowl, mix above roasted spices powder, garlic chili paste, 1 finely chopped onion, 1 tsp amchur powder ( dry mango) 1 tsp jeera powder, 1 tsp coriander powder, 1tsp hing, salt as per taste and a handful chopped coriander.
Add this stuffing into the slit Parwal we had kept aside.
In a pan add 2-3 tbs oil. Once heated, add Parwal. Also add thick slices of potatoes.
Mix this well.
Add salt and red chili powder as per required and only if needed. ( we have already added salt in two steps earlier)
Let this cook on a medium flame for next 15 mins. Keep mixing it.
Let this cook till the Parwal becomes nice and crunchy on the outside.
Serve it hot with fulkas or chapatis.
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