bharwa parval/stuffed pointed gourd

This is a dry sabji made with parval/pointed gourd served with roti and dal. This is a gujarati dish.

While buying parval, make sure to buy young ones. They are bright green in colour and white pulp inside with soft seeds. Ripe ones are hard with yellow pulp and hard seeds which need to be removed.

Ingredients: 

parval 250g.

for stuffing

oil 3 teaspoon

red chilli powder 1/2 teaspoon

turmeric powder1/2 teaspoon

dhania powder 1 teaspoon

garam masala 1/2 teaspoon

amchur powder 1/2 teaspoon

anardana powder1/2 teaspoon

hing pinch

salt as per taste

desiccated coconut 1 teaspoon

crushed peanuts 1 tablespoon

sugar 1 teaspoon green chilli 1-crushed or finely chopped

ginger-1 small piece grated

besan 2-3tablespoon

Method:

Wash and dry parval. Remove thin layer of skin, remove top and bottom. Make a slit from top to bottom on 1 side. Now mix all masala and add oil to it. Make extra masala which can be added to sabji while cooking. Stuff this mixture in parval one by one.

Now take oil in pressure cooker, put  cumin seeds, on splattering add hing. Add masala made for stuffing and satuee. Put all stuffed parval. Cover and cook for 2-3 whsistle. Garnish with coriander before serving.

Other version:

Cut Parval into long slices and cook. IT will be dry sabji.

Tkae pan and heat oil. add cumin seeds and add hing when seeds splatter.Add masala prepared for stuffing and add some water to masala dont get burnt. Sautee for 5 minutes. Now add sliced parval and cook. when half cooked, add salt, turmeric powder, chilli powder and dhania powder. Add salt as per taste. Mix well. Cover lid and put water over it. Cook till it is done. Garnish with corainder. Serve hot with roti and dal. 


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