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Parwal Stuffed
(भरवाँ परवल)

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Contributed by:
Sudha Shrivastava, Jamshedpur
Sudha Shrivastava, Housewife
Jamshedpur

Bharwan Parwal

Ingredients

Parwal - 250 gm (medium to large size)
Onion - 2 (large size, finely chopped or grated)
Dhaniya Powder - 2 tbsp
Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Haldi Powder - 1/2 tsp
Amchoor (Dried Mango Powder) - 1 tbsp
Cooking Oil - 4 tbsp
Salt to taste

Method of Preparation

1. Slit parwals lengthwise. Boil slit parwals in water with some salt.
2. Ensure parwals are not overcooked. Remove from water, cool and scoop out seeds.
3. Heat 2 tbsp oil in a Kedahi. Add chopped onion, add a little salt* and cook on a low
    fire till soft.
4. Add dhaniya powder, garlic paste, haldi powder and red chilli powder.
5. Fry masala for a while. Add amchoor and salt. Fry masala further till oil separates.
6. Cool and stuff parwals with this fried masala.
7. Heat 2 tbsp oil in a frying pan and shallow fry stuffed parwals.
8. Turn the parwals upside down occasionally during frying.
9. Remove from pan and serve hot as side dish with chawal or roti/puri/paratha.

Notes & Tips

1. *A little salt during frying accelerates softening of onion.

2. If scooped out parwal seeds are soft, these can be ground and mixed with masala in the step 5 above.