Bharwa Parwal is a dry vegetable prepared by stuffing parwals with dry masala that mainly consists besan and crushed peanuts, flavoured with basic spices.
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Wash and peel parwal. Remove stalk from both ends and make a slit in centre lengthwise. Do not cut the whole parwal.
With help of a small or scooper, scoop out the seeds from them. Set them aside.
For the Stuffing
Heat 1 teaspoon oil in a non-stick pan. Add dry red chiili and besan. Saute for a minute on low to medium flame.
Then add crushed peanuts (peanut powder) and saute for 2-3 minutes.
Now add all the spice powders one by one - dhaniya powder, jeera powder, garam masala powder, red chilli powder, turmeric powder and salt. Saute for 1-2 minutes. Keep on stirring continuously.
Remove from flame and allow to cool.
Once cooled, add amchur powder, powdered sugar and chopped coriander leaves.
Stuffing is ready. Set aside.
Preparing Sabzi
Fill the slit parwals with the prepared stuffing.
Heat 3 tablespoons oil in a non-stick pan. Add dry red chilli and mustard seeds. Once seeds crackle, add jeera. When it crackles, add green chilli and hing.
Reduce the flame, stir and immediately place the stuffed parwals in the pan and lightly toss the pan so that parwals are coated with oil.
Sprinkle around 2 tablespoons water and cover with a lid. Cook on a low to medium flame for 15-20 minutes stirring occasionally. After every 3-4 minutes, keep on tossing the pan so that parwals doesn’t stick to the bottom of the pan.
Once they are cooked completely, sprinkle the remaining stuffing masala and chopped coriander leaves over them. Stir gently and saute for 1-2 minutes.