• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • All Recipes
  • More Recipes
    • Breakfast Recipes
    • Baked & Grilled
    • Shakes and Drinks
    • Side Dish
    • Vrat Recipe
    • Regional Recipes
    • Healthy Recipe
  • Submit Recipe
  • Shop
  • About

Mints Recipes

You are here: Home / Lunch & Dinner Recipes / Indian Vegetables Recipes / How To Make Parwal Ki Sabzi – Bharwa Parval Recipe

April 1, 2016

How To Make Parwal Ki Sabzi – Bharwa Parval Recipe

See Recipe In हिन्दी (Hindi)

Jump to Recipe
Total Time: 40 minutes

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.

Bharwa Parval on a white bowl with some green chili

Other breakfast and snacks recipes you may like: Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, Bread Uttapam, Bread Idli, Macaroni Cheese Balls, Veg paneer cheesy bites, Bread Dhokla Sandwich, Khandvi recipe, etc.

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.

Bharwa Parval on a white bowl putted on a dark coloured surface with some green chili and some parval on the background |
Print Pin
No ratings yet

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.
Course Vegetable Main Course
Cuisine Indian
Keyword Bharwa Parwal, Parwal Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 40 m
Calories 6kcal
Author Reshu Drolia

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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.

Nutrition

Serving: 1serve | Sodium: 1mg | Calcium: 4mg | Vitamin C: 2.6mg | Vitamin A: 25IU | Potassium: 11mg | Calories: 6kcal | Iron: 0.2mg

You may also like:Dum Aloo Recipe, Mixed Vegetable, Paneer Butter Masala, Turai Chana Dal, Papad Mangodi Kadhi(Curry), Parval Pak etc

How to make Bharwa Parwal Sabzi:

  • Wash and scrap the skin of parwal and cut it from center.

cutted parval

  • Heat oil in a pressure cooker. Add cumin seeds and fennel seeds and cook for 30 seconds or till it turn light brown in color.

masaledar parval1

  • Put all the cutted parwal in the pressure cooker.

masaledar parval2

  • Now add all the spices-turmeric powder, coriander powder, red chilly powder, salt to taste and give a gentle mix.

masaledar parval3

masaledar parval7

  • 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.

masaledar parval5

  • When all the steam gets released open the lid of pressure cooker.

masaledar parval6

  • In case if there is some water in it, then sauté the parwal till all the water gets absorbed.
  • Garnish with chopped coriander leaves.

Bharwa Parval on a white bowl putted on a dark coloured surface with some green chili and some parval on the background |

  • Serve hot with Roti, Parantha or rice.

Note:

  • 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.

 

See Recipe In हिन्दी (Hindi)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me!

I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

Reshu’s Favourite

Suji ki kachori on a white plate with some green chutney garnish with coriander leaves

How To Make Suji Ki Kachori – Rava Kachori Recipe (Semolina)

Suji Tacos Recipe

Suji Tacos Recipe | Breakfast Recipe

Potato Cheese Toast on a black tray with some garnishing of chili flakes kept on a wooden surface with a dark background

How To Make Potato Cheese Toast | Bread Sandwich Recipe

Suji Paratha

How To Make Suji Ka Paratha | Breakfast Recipes

Recipes For You

SIGN-UP FOR NEW RECIPES!

Get all new recipes in your inbox

Footer

Helloooo……. welcome my dear friends to my blog mintsrecipes.com. I am in deep love with Indian food and can cook anytime. I just love my kitchen.
Read More

Quinks Links

  • All Recipes
  • Breakfast Recipes
  • Lunch & Dinner Recipes
  • Best Homemade Eggless Cake Recipes
  • Rice & Pulao Recipes

Important

  • Terms Of Service
  • Privacy Policy
  • Recipe Disclaimer
  • My Kitchen Tools – Resources For My Readers

©Copyright Mint's Recipes

This website uses cookies
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
SettingsAccept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
  • English
  • हिन्दी (Hindi)