Home / Chhatisgarhi Recipes / Easy And Quick Stuffed Parwal / Easy And Quick Stuffed Pointed Gourd
25 July, 2016

Easy And Quick Stuffed Parwal / Easy And Quick Stuffed Pointed Gourd

Posted in : Chhatisgarhi Recipes, Easy recipes, veg side dish on by : nrdubey Tags: , , ,


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.



In Short


Take garlic (paste or grated) red chili, turmeric, coriander, cumin powder, garam masala and salt)


Add very little water and make very thick paste


Rinse parwal


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



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