Author's Note: Stuffed Parwal [Pointed Gourd] – an appetising savoury side dish, that's easy to make and a different way to cook parwals or pointed gourd. The stuffing for these is made from coconut, white sesame seeds, poppy seeds and a few spices – the end result is a yum stuffing that is tasty by it self.

Our Nanima [grand mother] taught us this recipe and we are more than happy to share it with you all. Cause good food is meant to be share and so are delicious recipes.

So the next time you go shopping for vegetables, buy some Parwals [pointed gourd] and try out this recipe.  

Recipe:

[Serves: 3 | as a side dish]

Ingredients:

6 large size Pointed Gourd [parwal]

For the Stuffing:
All the Seeds of the Pointed Gourd
4 tbsp. [heaped] Desiccate Coconut
2 tsp. White Sesame Seeds [saphed til]
2 tsp. Poppy Seeds [khus khus]
2 tsp. Dry Coriander Powder [dhaniya powder]
1/2 tsp. Turmeric Powder [haldi powder]
1/2 tsp. Cumin Powder [jeera powder]
1/2 tsp. Khand / Jaggery / Sugar
1/2 tsp. Black Salt

2 tbsp. Lemon Juice
4 tbsp. fresh Coriander Leaves – finely cut
2 tbsp. Roasted Chickpea Flour [channa sathu]

For Tempering of the Stuffed Pointed Gourds:
3 tbsp. Mustard Oil
1 tsp. Cumin Seeds [jeera]
1/4 tsp. Asafoetida Powder [hing]
Pinch of Pink Salt

Garnish:
1 tsp. Roasted Poppy Seeds

Preparation before staring to cook:Lightly scrape off the skin of the parwals with the help of a knife. Then with the help of a peeler, peel the skin of the parwal, leaving vertical strips of skin alternatively. Do not peel the whole skin.

Now with the help of a knife, slit the parwal from one side and with the help of a teaspoon, scrape out all the seeds from each parwal. Keep the seeds aside, as these will be used for the stuffing.

Sprinkle a pinch of Himalayan Pink Salt on the parwal shells and keep aside.

Method:

For making the Stuffing:

  1. Grind all the parwal seeds along with 4tbsp. Desiccated Coconut, 2 tsp. White Sesame Seeds, 2 tsp. Poppy Seeds, 2tsp. Dry Coriander Powder, 1/2 tsp. Turmeric Powder, 1/2 tsp. Cumin Powder, 1/2 tsp. Khand or Jaggery Powder, 1/2 tsp. Black Salt.
  2. To the ground parwal seeds mixture, add 2tbsp. of Lemon Juice and 4 tbsp. [finely cut] fresh Coriander Leaves and mix well.

For Stuffing the Parwal [Pointed Gourd]:

  1. Take the parwal shells and stuff each one with the above stuffing mixture and keep aside. The stuffing in each should be enough that the slit of the parwal just about comes together.
  2. Once all the parwal are stuffed, wrap each one with a white thread to ensure that the stuffing stays inside during the cooking process.

For cooking the Stuffed Parwal [Pointed Gourd]:

  1. Place a wide non-stick heavy bottom pan on medium heat and add 3 tbsp. Mustard Oil to it.
  2. Once the Mustard Oil is hot, add 1 tsp. Cumin Seeds and sauté till they start to crackle.
  3. Now add 1/4 tsp. Asafoetida Powder and a pinch of Pink Salt to the warm Oil. As the Asafoetida Powder sizzles, give a quick stir to it and start placing the stuffed parwals in the pan.
  4. Place the stuffed parwals in the pan in a single layer and toss them till each is nicely coated with the Mustard Oil.
  5. Turn the heat to the lowest, cover the pan and cook the stuffed parwal, till the get color on the sides and are nicely cooked. Keep flipping the stuffed parwals in the pan to ensure that all sides are evening cooked and that they do not burn.
  6. Once the parwals get some color on all side, you can sprinkle some water in the pan and cover the pan. The Water will turn into steam and help cooking the parwal faster. We have not used water while cooking the parwals, but it can always be used.
  7. Turn the heat off once the parwals are evenly cooked on all sides. Place the pan on a cool surface, and let the parwals cool down a bit.
  8. Remove the thread from the cooked stuffed parwals once they are warm enough to touch.
  9. Garnish with roasted poppy seeds and serve warm.

Stuffed Parwals are ready – enjoy!

Tips:

Do not over stuff the parwal, as they will not close properly and the stuffing will come out in the pan while the cooking process.

Wrap each stuffed parwal properly with white thread, to ensure the stuffing doesn't come out during the cooking process.

Use a white thread only, as one doesn't know what colors are used to dye the threads.