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Parwal Recipes Indian

Stuffed Parwal Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 250g parwal (pointed gourd), about 8 to 10 pieces
  • 3 tbsp gram flour (besan)
  • 1 tsp fennel seeds, crushed
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp dried mango powder (amchur)
  • ½ tsp garam masala
  • ½ tsp salt, plus a small pinch for the parwal
  • 3 tbsp neutral oil, divided
  • 2 tbsp water
  • Fresh cilantro leaves for serving

Method
 

  1. Wash and dry parwal, trim ends, then make one lengthwise slit. Scoop out seeds and sprinkle the inside with a small pinch of salt while you prepare the stuffing.
  2. Combine gram flour, fennel seeds, coriander, turmeric, red chili, mango powder, garam masala, and salt. Rub in 1 tbsp oil until the mixture resembles wet sand.
  3. Press the spiced mixture firmly into each parwal slit, making sure the stuffing is level with the cut edges.
  4. Heat remaining oil in a wide skillet over medium heat. Place parwal stuffing side up and cook 3 to 4 minutes until golden underneath. Turn stuffing side down and cook another 3 to 4 minutes. Pour 2 tbsp water around the edges, cover, and steam on medium-low for 5 to 6 minutes until tender. Uncover and let any liquid evaporate.
  5. Transfer to a plate, scatter cilantro over the top, and serve hot.

Notes

Parwal sizes vary, so the number of pieces may differ. If you have a mix of sizes, group similar ones together in the pan so they cook evenly. The dish is normally eaten with roti or rice, but it also works as a warm filling on toasted naan.