Stuffed bharwa Parwal In Spicy Gravy
Stuffed bharwa Parwal In Spicy Gravy

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Stuffed bharwa Parwal In Spicy Gravy

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Ingredients

Adjust Servings:
6 (big and fat) Pointed Gourd (parwal)
7 to 8 Medium Size Chopped Onion (pyaz)
2 tsp Ginger garlic paste (adrak lahsun paste)
1 tsp Salt (namak)
1 tsp Red Chili Powder (lal mirch powder)
1/2 tsp Kashmiri Red Chili Powder (Kashmiri lal mirch powder)
½ tsp Turmeric Powder (haldi powder)
4 tsp Coriander Powder (dhaniya powder)
½ tsp Garam Masala
a pinch Carom (ajwaine)
a pinch Nigella (kalongi/mangrela)
a pinch Red Mustard (sarso/rai)
a pinch Fennel (saunf)
a pinch Fenugreek Seeds (methi dana)
a pinch Cumin (jeera)
1 big Bay Leaf (tej patta)
1 medium Dry Red Chili Stick (sukhi lal mirch)
little bit more than 1 cup Oil
¾ cup for frying spice Water
½ cup for gravy Water

Nutritional information

400
Calories
36.6g
Total Fat
0mg
Cholesterol

Stuffed bharwa Parwal In Spicy Gravy. Learn to make this awesome recipe with Step wise PHOTOS and TIPS.., at first peel off the upper thin layer of parwal.

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    Ingredients

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    stuffed bharwa parwal in spicy gravy
    Stuffed bharwa Parwal In Spicy Gravy

    STUFFED bHARWA PARWAL IN SPICY GRAVY | PARWAL RECIPE | STUFFED VEG RECIPE 

    Hi friends.!!! Today in my post, I am going to share with you my Stuffed Bharwa Parwal in Spicy Gravy Recipe. Everyone loves stuffed veg recipes whether it is Stuffed Bhindi Recipe or Stuffed Bharwa Parwal Recipe or even if it is Stuffed Karela Recipe. Today, as I told you I will let you know how to make Stuffed Bharawan Parwal in Spicy Gravy ? It is my second stuffed veg recipe. My stuffed recipe is very simple and easy, but consumes some times. After all "Acha khana hai to ache se pakana to parega (want to eat tasty food, then you have to cook it properly)."

     Always people ask me how you make every food so tasty and eye appealing!! I use to replay them, that I do not use same spices and herbs to every recipe. Even my herbs which I use to give tarka to my daal, curry and kofta varies from veg to veg and dal to dal.  In the same manner I don not use the same ingredients like tomato, herbs to every recipe. What ingredients I will use, depends on the demand of the recipe. As i use sour ingredients like, tamarind and dry raw mango powder in Stuffed Karela but never use it in Stuffed Bhindi and in Stuffed bharwa Parwal.

    I use ample amount of onion to make base for stuffing of my recipe Stuffed bharwa Parwal in spicy gravy. I also use a combination of different herbs, like; kalongi, methi dana, souf, jeera, ajwaine and rai. An aromatic combination of six herbs. ♥ ♥

    I think, we have discussed enough on my recipe and on my cooking style. Without wasting time, let’s move toward my recipe.

    Steps

    1
    Done

    PREPARE PARWAL

    At first, peel off very thin upper layers of parwal and also cut its bottm and top a little bit. Do it with the help of knife not with the peeler. After doing so give a long vertical cut in the middle of each parwal and take out the seeds and pulp from each parwal. Take extra care while giving a cut to parwal. Do not give a very big cut so that the top and bottom of parwal also got cut. If you will softly press each parwal into your feast for a few minutes, then the seeds and pulp of parwal will come out easily. Now wash parwal properly and keep it aside.

    2
    Done

    HEAT THE OIL

    Take a pan. Now pour ¾ cup oil into it and heat it on the high flame.



    3
    Done

    ADD DRY SPICES

    Now add mustard seeds, fennel, fenugreek, carom, cumin, nigella, bay leaf and dry red chili stick to it and wait till herbs start giving you cracking sound.

    4
    Done

    ADD ONION AND FRY

    Now add chopped onion in it and fry it on the high flame till onions start looking transparent.

    5
    Done

    ADD SPICES, WATER AND FRY

    Now add all spices (coriander powder, turmeric powder, red chili powder, Kashmiri lal mirch, and garam masala), ginger and garlic paste, salt and water (3/4 cup) to it. Stir it well and fry it on the low flame till it starts releasing oil from sides.While frying, cover pan with lid. It is a must. After frying spices properly switch off the flame and transfer this fried spices to a plate of bowl to cool down completely.

    6
    Done

    FILL THE STUFFING INTO PARWAL

    When fried spice cools down properly, stuff it into parwal. For doing this take parwal on your palm and with the help of a spoon, fill it into parwal. Do not fill too much stuffing else spices will scatter in oil when we will fry parwal. In this manner stuff all the parwals. You must have noticed that you have still some fried spices after filling all the parwals. Keep this spice aside because we will use it later.



    7
    Done

    COOK STUFFED PARWAL

    Now, in a clean pan add ¼ cup oil and place all the parwal very carefully into it. Cover it and fry it on the low flame to cook parwal properly.

    8
    Done

    MAKE STUFFED PARWAL LIGHT BROWN

    Occasionally stir it. Try to make it a little brown from all sides (see photo above). Do not make parwal very brown it will make your parwal hard.

    9
    Done

    TAKE OUT PARWAL AND ADD LEFTOVER SPICES, GARAM MASALA AND WATER

    Now, very carefully take out all fried parwals from oil and add the fried spices which you have kept aside to this oil also add ½ cup water and garam masala into it. Stir it and cook it on the high flame.

    10
    Done

    ADD STUFFED PARWAL TO THE SPICY GRAVY

    When the gravy starts boiling, place all the fried parwal very carefully and cover this pan with lid. Let your parwal get cooked on the low flame for 2-3 minutes then switch off the flame. Yours Stuffed Parwal In Spicy Gravy is ready to serve.

    11
    Done

    TIPS

    • If you think the water in gravy is very less then add some more water to it. But do not add too much water.

    • Always fry stuffed parwal on the low flame.



    Badhiyakhana

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