Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, bharwan parwal kadhi (stuffed pointed gourd in yoghurt sauce). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce) is something that I have loved my entire life. They are fine and they look wonderful.
This is one of the easiest way of making bharwan parwal (stuffed pointed gourd). This takes less oil and less time consuming that the traditional recipe which. Learn how to cook parwal ka bharwa or stuffed pointed gourd at Anju Ki Kitchen a spicy Indian traditional dish with very simple steps.
To get started with this recipe, we must first prepare a few components. You can have bharwan parwal kadhi (stuffed pointed gourd in yoghurt sauce) using 31 ingredients and 5 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce):
- Take Ingredients -
- Prepare 6-7 Parwals (Pointed gourds)
- Make ready 2 tbsp. oil
- Make ready 1 tbsp. coriander leaves
- Get Stuffing -
- Get 1 tbsp. oil
- Get 1/2 cup paneer, mashed
- Make ready 2-3 tbsp. fresh grated coconut
- Get scooped out pith of the parwals
- Make ready 1 tsp. garlic, chopped
- Get 1 tsp. green chilies, chopped
- Prepare 1 tsp. flax seed
- Get 1/2 tsp. garam masala powder
- Get to taste salt
- Make ready 1/4 tsp. turmeric powder
- Get 1 tsp. coriander-cumin powder
- Prepare Kadhi -
- Get 1/2 cup yoghurt
- Prepare 2-3 tbsp. gram flour (besan)
- Get 3 cups water
- Take 1 tsp. ginger-green chilies paste
- Make ready 1/4 tsp. turmeric powder
- Take 1/2 tsp. cumin powder
- Get to taste salt
- Take Tempering -
- Prepare 1 tbsp. ghee
- Prepare 1/2 tsp. cumin seeds
- Get 1 " cinnamon stick
- Take 2 green cardamoms
- Make ready 4 cloves
- Get 1/4 tsp. asafoetida
Heat oil in a pan and, on a low flame, put in the stuffed. Cut the tips of the parwals, then scoop out the marrow with the help of a teaspoon. Heat one tablespoon of oil in a pan. Parwal also known as potol, parbal, parval or pointed gourd.
Instructions
Steps to make Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce):
- Scrape the parwals with the back of a knife and cut both ends. Scoop out the pith and the seeds carefully with the help of a small spoon or knife. Heat oil in a pan and fry the parwals till golden brown. Keep aside.
- Stuffing - Heat oil in a pan and stir fry the chopped garlic. Then add rest of the ingredients. Saute till dry and keep aside to cool. Then stuff the fried parwals with the stuffing. Keep aside.
- Kadhi - In a bowl. whisk together all the mentioned ingredients and keep aside.
- Tempering - Heat ghee in a pan and temper with all the ingredients. Add the yoghurt mix and simmer on a low flame till it thickens to a desired consistency.
- Arrange the stuffed parwals in a dish and then pour the prepared kadhi over it. Garnish with chopped coriander leaves and serve with any type of rice or Indian bread.
Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd The flavours of this stuffed parwal sabzi is amazing and it makes a tasty side dish with any meal. Did You know: Parwal/ Pointed Gourd is a. Bharwan (stuffed ) Parwal is a delicacy. But in Varanasi sweet is made out of skinless steamed parwal which are dipped in thin sugar syrup and stuffed with ( after removing seeds by spoon ) khoya mixed with chironji kesar cardamom powder etc. This kind of sweet is not made elsewhere in India.
So that’s going to wrap it up with this special food bharwan parwal kadhi (stuffed pointed gourd in yoghurt sauce) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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