Bharwa Parval

written by Sunita Karthik January 12, 2018 0 comment

Published under: Side Dish

Parwal is a popular East Indian vegetable especially in Bengal and Assam. This is a delicious, simple and easy to make side dish for chapatis or rotis.

Image via Youtube

Ingredients:

Parval (Potol in Bengali / Pointed Gourd in English) – 250 gms, with ends cut and slit 3/4th way into 4 quarters.(do not cut into 4 pieces: keep one end uncut)
Jeera Powder – 1 tblsp
Dhania Powder – 1 tblsp
Aamchur powder – 1 tblsp
Chilli Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Oil – 1/2 cup
Salt – to taste

Method:

1. Mix all the ingredients together and stuff the mixture into the slit parval.
2. Heat oil in a pan and, on a low flame, put in the stuffed parval and cover with a lid.
3. Cook for approximately fifteen to twenty minutes, stirring occasionally, and then add the remaining mixed masala into the pan.
4. Continue stirring occasionally and cook for another five minutes on low heat.
5. Serve hot with chapatis.

Dal Jo Phulko

Sunita Karthik

Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.