Besan Stuffed Parwal Recipe

If stuffed vegetables are made in the right spices, then their taste is absolutely wonderful and the taste remains on the tongue for long.  Keeping this in mind, today we are going to make Bharwa Masala Parwal.  It will give a different taste and it is also very easy to make.  Today we will make this vegetable with a different taste and recipe.


Ingredients for Stuffed Parwal Recipe


Pointed Gourd - 250 grams

Mustard Oil - 1 tbsp

Cumin Seeds - ½ tsp

Asafoetida - 1 pinch

Gram Flour - 3 tbsp

Fennel Powder - 1.5 tsp

Coriander Powder - 1.5 tsp

Turmeric Powder - ½ tsp

Kashmiri Red Chilli - 1.5 tsp

Cumin Seeds Powder - ½ tsp

Green Chilli - 2, finely chopped

Ginger - ½ tsp, grated

Dry Mango Powder - ¾ tsp

Garam Masala - ¼ tsp

Salt - 1 tsp

Coriander Leaves - 2 tbsp

Oil for frying - 3 tbsp


Process of cutting Parwal


Cut off the stalks from both the sides of 250 grams parwal.  Now peel them by scraping them.  Peel all the parwals and cut them like this, wash them well in water and take them out in a bowl.  Cut a parwal lengthwise, do not cut it completely, just enough to fill the spices.  After cutting, also take out a little pulp of it from inside.  Similarly cut all the parwals and keep them.


Process of making Masala


Put 1 tbsp of mustard oil in a pan and heat it.  After heating, add ½ tsp of cumin seeds and a pinch of asafoetida and fry it lightly.  After roasting, add 3 tbsp of gram flour and fry it well.  After the aroma comes from the gram flour, add the pulp of the parwal and fry it a little.


After roasting, add 1.5 tsp of fennel powder, 1.5 tsp of coriander powder, ½ tsp of turmeric, 1.5 tsp of kashmiri red chilli and ½ tsp of cumin powder and mix it well.  Then add 2 finely chopped green chilies, ½ tsp of grated ginger, ¾ tsp of amchur powder and ¼ tsp of garam masala and stir it while stirring lightly.  Now turn off the flame and take them out in a plate, add 1 tsp of salt and mix it, the spices for the stuffed parwal will be ready after roasting.


Process of filling Parwal


Open the parwal from where it was cut and put the spices in it.  Put the masala and press it with a spoon, then close the parwal and press it so that the masala sticks inside the parwal.  Similarly, keep all the parwals filled.


Process of frying Stuffed Parwal


Now put 3 tbsp of mustard oil in the pan and heat it slightly.  When it becomes slightly hot, keep it in a parwal pan and cover it on low flame and cook for 3 minutes.  When the time is up, when they are lightly cooked from under them, cover them back and cook for 3 minutes.  Similarly cook them from all sides by turning them every 3 minutes.


When you are turning for the last time, pour the remaining spices and ¼ cup of water over them and cover and cook for 3-4 minutes.  Then check them and cover them and cook till they become soft.  Bharwa Parwal will be ready, put some green coriander on it, turn off the flame and take them out.  Serve stuffed parwal with roti, paratha or rice with anyone and enjoy its taste.




Roast the spices on low flame.

Cook the parwal on low flame and cook it by turning it every 3-4 minutes.

Besan Stuffed Parwal Recipe



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