Bharwaan Parwal (pointed gourd)

I happen to take a quick pic when I was sitting down to lunch with mom a couple of days back and as usual posted the pic onto Facebook. Requests for the recipe soon poured in, so here it is:


Parwal (pointed gourd) <>:  about 6-8 small ones

Salt: to taste

Oil: for cooking

Lal Mirchi (red chilli) powder: 1/2 tsp

Bhuna Jeera (Roasted cumin seed powder): 2 tsp

Haldi (turmeric): 1/2 tsp

Amchoor (dry mango powder): 1/2 tsp


Wash well and dry the parwal (be sure to select fresh green ones, not too fat for those will be overripe and the seeds will be very big), chop the top and bottoms off, slit lengthwise making sure you don’t cut right through.

Mix the above spices well, (add a drop or two of oil, if wanted), stuff the blended spices into the slits, and clean off excess. Put a shallow-bottomed pan on the flame, add oil, heat. Add the stuffed parwal to the pan, cook on high heat for 2 min, flipping once or twice, reduce heat, cover and allow to cook for 5-7 min or until done. Flip occasionally to ensure they don’t burn on one side. Take off flame, serve with rotis, or as a side vegetable with rice and dal.

A combined pix of bharwaan parwal, dahi vadas and lauki ka kofta coming up. Dahi vada and lauki ka kofta recipes will come up soon.


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