How To Make Parwal Ki Sabzi – Bharwa Parval Recipe

Stuffed Parwal is also known as bharwa parwal, which is made by stuffing some masala into the Parwal. Parwal is also called Potol in Bengali, Parval or Pointed Gourd.

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Its a vegetable cooked with some filling made by Indian Spices and Besan. This is very famous in Eastern Indian specially Assam, Bengal etc. Parwal ki sabzi can also be made with other vegetables such as Potato, tomato etc. with gravy.

Parwal Ki Sabzi – BharwaParval Recipe – Parwal Recipe Video In Hindi

Stuffed Parwal is also known as bharwa parwal which is mad by stuffing some masala into the Parwal.

300 gm Parwal (pointed gourd)
1½ tbsp oil
½ tsp cumin seed (jeera)
1/2 tsp Fennel seed (saunf)
½ tsp turmeric powder
11/2 tsp coriander powder
1 tsp Kashmiri red chilly powder
Salt ( to taste)

Wash and scrap the skin of parwal and cut it from centre.
Heat oil in a pressure cooker; add cumin seeds and fennel seeds and cook for 30 seconds or till it turn light brown in colour.
Put all the cutted parwal in the pressure cooker.
Now add all the spices-turmeric powder, coriander powder, red chilly powder, salt to taste and give a gentle mix.
Add little water so that parval does not get burnt while cooking, cover the lid of cooker and cook on medium flame, wait till 3 to 4 whistles.
When all the steam gets released open the lid of pressure cooker.
In case if there is some water in it, then sauté the parwal till all the water gets absorbed.
Garnish with chopped coriander leaves.
Serve hot with Roti, Parantha or rice.

Notes: Do not overcook the parwal as it will become mushy.
Do not add too much of water as it will take time to get absorbed.