Stuffed Parwal Recipe by Vari Shah 482 days ago

Stuffed Parwal
Pointed gourd stuffed with coconut and other masalas enhances the taste of the gourd.
    Preparation Method
  1. Wash and dry the pointed gourds. Nick the ends and make a vertical slit in the centre to stuff. Scoop out hard seeds, if any.
  2. Mix together all the ingredients of the stuffing. The moistness from the coconut and freshly washed coriander leaves in enough to bind the mixture. Now pack this stuffing into the gourds.
  3. Heat ghee in a non-stick wok and gently place the gourds into it. Reduce flame, cover with a rimmed lid and pour1/4 cup water on the lid. this prevents the gourds from sticking to the bottom. Cook for 7-8 minutes, checking and stirring occasionally. While lifting the lid, make sure the water does not fall into the wok. If the water evaporates before the vegetable is cooked, add more water on the lid. Switch off the flame when well done. Serve hot.
    Additional Note
  • Pointed Gourd is sometimes referred to as the king of vegetables. This is probably due to the fact that it has a good blend of rasas and qualities that render it healthy and tridoshik for consumption. Hot and light in quality, its firm and succulent texture makes it perfect for a savoury or a sweet stuffing. Its better essence and pungent post-digestive effect are balanced well in this recipe with a dash of tangy dry mango powder, a popular Indian seasoning.


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Serves : 4
Ready In : 25 Minutes
Level :
Tithi :
Cuisine :
  1. 1/2 kg parwal (pointed gourd)
  2. 1 tablespoon ghee
  3. For the stuffing
  4. 1/2 cup coconut (grated)
  5. 1/2 cup coriander leaves (chopped)
  6. 1/4 teaspoon dry mango powder (amchoor)
  7. pinch of turmeric powder
  8. 1/4 teaspoon red chilli powder
  9. 2 teaspoon coriander powder
  10. 1 teaspoon cumin powder
  11. pinch of asafoetida
  12. salt to taste


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