25 July, 2016
Easy And Quick Stuffed Parwal / Easy And Quick Stuffed Pointed Gourd
Preparation time – 10 mins
Cooking time – 15 mins
Recipe type – side dish
Cuisine – Chhattisgarhi/ Indian
Serve – 4
Measurement cup used 1 cup = 220 ml
Parwal / pointed gourd – 8 – 10 no
Garlic clove – 10 -12 (grated or paste)
Red chili powder – ½ – 1 tsp or as per taste
Turmeric powder – ½ tsp
Coriander powder – 2 ½ tsp
Cumin powder – ½ tsp
Garam masala – ¼ tsp
Salt – as per taste
Oil – 2 tbsp (better use mustard oil)
Water – 1 – ½ tbsp or as needed
In a small bowl take garlic (paste or grated), red chili, turmeric, coriander powder, cumin powder, garam masala and salt. Add little water and make very thick paste. Paste should be thick because we have to fill it inside the parwal.
Rinse the parwal very well with water and remove the outer skin with the help of knife. Just rub the knife over parwal and remove outer skin. Then rinse again.
Give a slit cut to each parwal.
Fill this spice paste that we made inside the parwal equally.
Now heat the oil (better use mustard oil) in a kadai.
When the oil is proper hot add these stuffed parwal one by one and cover with the lid. Cook for 2-3 minutes over medium flame.
After 2-3 minutes open the lid and slowly turn all the parwal other side with the help of specula. Again cover them with the lid and cook for 2 more minutes.
After 2 minutes again turn the parwal other side and cook without using lid until it gets cooked. To check whether they cooked or not prick one toothpick or knife. Or when it is cooked it will shrink a bit.
So like that cook parwal from all the sides and take it out.
Serve this subzi with chapati, paratha or rice.
Take garlic (paste or grated) red chili, turmeric, coriander, cumin powder, garam masala and salt)
Add very little water and make very thick paste
Scrub the outer skin with knife (use plain knife)
Make a slit cut on each parwal
Fill the thick paste
Heat oil and add parwal
Cover it up with the lid and turn the flame at medium
After 2-3 minutes turn the sides gently then again cover
When the parwal is golden brown from all the sides cook for some more time until it’s well cooked
Stuffed parwal is ready