Parwal vegetable is a squash like gourd also known as pointed gourd or potol. Parwal is popular in North Indian cooking. There are many ways to cook parwal including aloo parwal that is parwal with potatoes both in curry and dry sabzi form.
Recipe of stuffed parwal or bharwa parwal sabzi
250 gms parwal (potol/ pointed gourd/ parval)
3/4 tsp fennel powder (saunf)
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
1/4 tsp turmeric powder
A pinch of hing (asafoetida)
1/2 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1 tbsp mustard oil or any other oil
|scraped and slit parwal|
1. Scrape parwal in a manner that hard skin remains there. Wash them. Make a slit lengthwise on 1 side of each parwal. Remove any ripe, mature seeds. Keep parwal aside.
2. In a small bowl, mix salt and all the spices except turmeric powder and hing. Stuff them in the parwals with the help of a spoon.
3. In a pan, heat mustard oil to smoking point that is till vapors start coming out of it.
Add hing and turmeric powder and mix with the oil. Add stuffed parwal and lower heat to medium-low.
4. Cook covered for 20-25 minutes turning over twice in between. Cook till done. Serve hot stuffed parval sabzi with roti or paratha.