Yummy Bharwa Parwal recipe

Bharwa Parwal is a delightful vegetarian dish from North Indian cuisine, where tender pointed gourds are stuffed with a flavorful filling and cooked in a rich, peanut-based gravy. This dish is a perfect amalgamation of textures and flavors, making it a treat for the taste buds. Let’s dive into the recipe!

Bharwa parwal Ingredients:

For the Stuffing:

• 5-6 medium-sized pointed gourds (Parwal)
• 50g chopped onions
• 100g paneer (cottage cheese), grated
• 50g roasted peanut powder
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 2 tbsp coriander powder
• Salt to taste

For the Gravy:

• 100ml tomato puree
• 50g chopped onions
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 2 tbsp coriander powder
• 50g roasted peanut powder
• Salt to taste
• Oil for frying

Bharwa parwal making process Instructions:

• Prep the Pointed Gourds: Wash the pointed gourds and peel off the skin using a knife or potato peeler. Cut off the stem and calyx ends. Using a spoon handle or a small knife, carefully scoop out the seeds and flesh from the gourds, leaving them hollow. Reserve the scooped-out flesh and seeds.
• Make the Seed Paste: In a mixer grinder, grind the reserved flesh and seeds from the pointed gourds to make a coarse paste. Set it aside.
• Fry the Pointed Gourds: Heat oil in a pan and fry the hollowed pointed gourds until they turn light golden brown. Remove them from the oil and set them aside on a paper towel-lined plate.
• Prepare the Stuffing: In the same pan, heat some oil and saute the chopped onions until they turn translucent. Add the spices (turmeric powder, red chili powder, coriander powder, and salt) and mix well. Finally, add the grated paneer and roasted peanut powder. Cook for another 2-3 minutes, stirring frequently, until the mixture comes together. Remove from heat and let it cool slightly.
• Stuff the Pointed Gourds: Once the stuffing mixture has cooled down a bit, carefully stuff it into the hollowed-out pointed gourds, packing it gently but firmly.
• Prepare the Gravy: In a separate pan, heat some oil and saute the chopped onions until they turn golden brown. Add the ginger-garlic paste and fry for a minute. Sprinkle in the spices (turmeric powder, red chili powder, coriander powder, and salt) and mix well. Pour in the tomato puree and cook for 2-3 minutes, stirring continuously. Add the roasted peanut powder and mix well. Finally, add water (about 100-150ml) to achieve the desired consistency of the gravy.
• Cook the Stuffed Pointed Gourds: Once the gravy starts to simmer, gently place the stuffed pointed gourds into the gravy. Cover the pan with a lid and cook on medium-low heat for about 10-12 minutes, or until the pointed gourds are cooked through and tender. Occasionally, gently shake the pan to prevent the stuffing from sticking to the bottom.
• Garnish and Serve: Once done, carefully transfer the stuffed pointed gourds to a serving dish. Garnish with chopped coriander leaves or sliced green chilies, if desired. Serve hot with steamed rice or Indian bread like naan or roti.
• Bharwa Parwal is a labor of love, but the effort is truly worth it when you savor the delightful combination of flavors and textures in each bite. The tender pointed gourds, filled with the spiced paneer-peanut mixture, swimming in the rich, peanut-based gravy, make for a thoroughly satisfying and comforting meal. Enjoy this North Indian delight with your loved ones and relish the warmth of home-cooked food.

Here are some potential FAQs for the Bharwa Parwal (Stuffed Pointed Gourd) recipe:

Q1. Can I use regular gourds or zucchini instead of pointed gourds?

A1. For this particular recipe, it’s best to use pointed gourds (parwal) as they have a unique flavor and texture that works well with the stuffing and gravy. However, you can try substituting with other gourds like tinda or ivy gourds, but the taste and cooking time may vary.

Q2. Can I skip the paneer (cottage cheese) in the stuffing?

A2. Yes, you can skip the paneer if you want to make this recipe completely vegan. You can increase the quantity of roasted peanut powder or add some mashed potatoes or mashed lentils to the stuffing instead.

Q3. Can I use store-bought peanut powder or do I need to roast the peanuts myself?

A3. You can use store-bought roasted peanut powder for convenience. However, roasting the peanuts at home and then grinding them into a powder will give you a fresher and more aromatic flavor.

Q4. Can I make the stuffing and gravy ahead of time?

A4. Yes, you can prepare the stuffing and gravy a day ahead of time and refrigerate them separately. When ready to cook, stuff the gourds and proceed with simmering them in the gravy.

Q5. How do I prevent the stuffing from falling out while cooking?

A5. Make sure to pack the stuffing tightly into the hollowed-out gourds, and be gentle while transferring them to the gravy. Also, avoid overcrowding the pan, as it may cause the gourds to move around too much and the stuffing to spill out.

Q6. Can I adjust the spice level in this recipe?

A6. Absolutely! You can increase or decrease the amount of red chili powder according to your desired spice level. You can also add more or less of the other spices like turmeric and coriander powder to suit your taste preferences.