Bharwa Parwal Recipe | Aisi Sabzi Kabhi Nahi Khayi Hogi! 😍 |

Bharwa Parval — ek aisi sabzi jo simple zaroor hai, lekin swaad mein beyhadh mazedaar! ❤️ Naram parval ke andar bhara hua chatpati Masala ka 'Sabji Masala'... dheemi aanch par pakta hua woh desi swaad aur ghar ki rasoi ki khushboo… bas ek bite aur bachpan yaad aa jaaye. Chaliye, aaj ki rasoi mein laayein wahi gaon-ghar wali khushboo.. Banaiye, khilaiye aur mujhe comments mein bataiye... aapke #bharwaparwal #parwalrecipe #parwal #pointedgourd #pointedgourdrecipe #indianfood #indianfoodrecipes #desifood #desikhaana #desirecipes #ghargharkakhana #gharkakhana #homemadefood #homemade #vegetarianrecipes #vegetarianfood #vegrecipe #vegrecipes #sabzi #sabzirecipe #indiansabzi #lunchrecipe #dinnerrecipe #rotiandSabzi #rotiandsabzi #traditionalrecipes #authenticindianfood #indianhomecooking #comfortfood #simplefood #everydaycooking #everydayrecipes #foodieindia #foodreels #recipevideo #cookingvideo Servings: 4 Preparation Time: 20 minutes Cooking Time: 25–30 minutes Total Time: 45–50 minutes Ingredients: 500 Gm - Pointed gourd 1 Tbsp – Oil 1 Tsp – Asafetida (Rajesh masala) 1 Tsp – Cumin seeds 1 Tbsp – Garlic chopped 1 Tbsp – Ginger chopped 2 No – Green chili chopped 1 Tsp – Dry mango powder ½ Tsp – Red chili powder ½ Tsp – Garam masala ¼ Cup – Gram flour 2 Tbsp – Mustard oil 1 Tbsp – Mustard oil Salt to taste 1 No – onion 1 No – tomato 3 No – Whole green chili Salt to taste 1 Tsp – Chaat masala Coriander sprig for Garnish Method:- 1. Wash the pointed gourds thoroughly and trim both ends and peel well and keep it aside. 2. Add the peel of Parval in a mixer grinder and coarsely grind them 3. Make a lengthwise slit in each parwal, keeping the two halves attached. Carefully remove the seeds and inner pulp without cutting the parval’s edges completely. 4. Heat oil in a kadai. Add cumin seeds and asafoetida. Allow the cumin seeds to splutter. 5. Add chop garlic, ginger, green chilies, , blended parval peel and salt. Sauté until the onions turn light golden brown. 6. Now, add , dry mango powder, red chili powder, garam masala and salt. Mix well. 7. Add gram flour and roast the mixture on low heat until the gram flour is fragrant and lightly golden. 8. Switch off the heat and keep it aside in a mixing bowl, allowing the stuffing mixture to cool slightl 10. Carefully fill each slit parwal generously with the prepared stuffing. Keep the remaining stuffing aside for the gravy. 11. Heat mustard oil in a kadai. Add salt and place the stuffed parwal carefully in the kadai. 12. Cover and cook on low to medium heat, turning the parwal occasionally, until they become tender and lightly browned from all sides. 13. Add the peeled &, and slit whole green chili the vegetables soften and develop slight char marks. 14. Add salt, chaat masala and Masala. Mix well and cook until the masala is aromatic and the oil starts separating. 15. Cover and cook for another 2–3 minutes so that the flavours combine. 16. Transfer the Bharwa Parwal to a serving dish and garnish with fresh coriander sprigs. 17. l