Stuffed Parval

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Parval is Point gourd (English) and Ghoint (konkani). It is a popular veggie of North india and is seasonal as well. It is available during 3-4 months of the year. It is very good from the health point of view and resembles “Tindura” of course only in its appearance but taste wise is different. I have already put up Parval curry and the shallow fried parval and is very well responded. Today I would like to put up Stuffed parval and is really yummy to enjoy with rice and dal especially during rainy season or winter.

What you need to have:

1. Fresh Parval (tender) – 8-10

2. Chopped onions – Depending upon the size of Parval)

3. Green chilly – 1 (optional)

4. Grated cooked potatoes – Around 1 cup

5. Ginger grated – 1/2 Teaspoon

6. Red chilli powder – 1 Teaspoon

7. Turmeric powder – 1 Teaspoon

8. Garam masala powder – 1/2 Teaspoon

9. Dhania-jeera powder – 1 Teaspoon

10. Lemon juice – 1 Teaspoon

11. Salt – to taste

Fresh Parval(Point gourd)

Ingredients of Seasoning

What you do with what you have:

1. Wash , peal Parval and divide it in such a way that we remove the seeds if there are any but use the pulp for stuffing with the masala..(it is placed next to chopped onions in image-2)

Parval being cut and seeds being removed

2. Steam it in a pan on medium flame  placing it in a collander as shown in the image below closing the lid for about 5-10 minutes till tender.

Parval being steamed

3. On steaming parval and cooling the same is as below.

Steamed Parval

4. Wash, peal and chop onions fine, also cook potatoes in cooker till smooth and mash them (in image-2 next to lemon) Also chop ginger fine and the pulp of parval  also being used for the stuffing  placed aside in image-2.

5. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame.  When heated add grated ginger and stir well.  Later on add  chopped onions from step-4 to it and fry till transparent adding required quantity of salt to the dish.

Chopped onions being fried in seasoning

6. When done add the pulp of parval and fry till tender.

Parval pulp being cooked in the seasoning

7. When done add chilli powder, turmeric powder, Dhania-jeera powder and Garam masala powder in a row and stir well.

All powders being added to the seasoning

8. Finally add boiled and mashed potato from step-4 to it and also add lemon juice and stir well and switch off the flame.  Allow it to cool.

Stuffing masala

9. Just fill in the stuffing into each of the steamed parval from step-3 and repeat the same process to rest of them.

Masala being stuffed

10. Place a skillet with 2 teaspoons of cooking oil in it on medium flame and when heated add mustard seeds to it.  When it splutters add cumin seeds to it.  When the same is fried add turmeric powder to it.  Lower the flame and  place the stuffed parval into it and sprinkle a bit of salt and close the lid and keep observing.  Just reverse it after a while and switch off the flame when done.

Seasoning in progress

Masala filled parval being cooked

11. Transfer it to a serving bowl and enjoy with rice , dal and papad.

Ready to serve stuffed Parval

How long it takes: 45 minutes

Number of servings: 2-3


6 thoughts on “Stuffed Parval

    Hari Chandana said:
    October 2, 2010 at 7:56 pm

    Lovely and delicious recipe.. looks really tempting.. nice template 🙂

    deepti said:
    October 3, 2010 at 3:28 am

    Wonderful presentation! Thanks for the recipe.

    chitra said:
    October 3, 2010 at 4:01 pm

    Never seen this here. Will try with tindora 🙂 Nice recipe../

    satya said:
    October 3, 2010 at 6:40 pm

    wow parval is my favorite veggie …this dish looks very tempting …thanks for sharing

    Priya said:
    October 3, 2010 at 10:03 pm

    Woww droolworthy stuffed parval..truly yummy..

    Penny smith said:
    June 5, 2012 at 1:56 pm

    Really well presented that it stays in my memory. Will try it out this evening 🙂

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