Bharela Parval Nu Shaak | ભરેલા પરવરનું ગ્રેવીવાળું શાક Gujarati Stuffed Parwal Gravy Recipe

Bharela Parval nu Shaak (Stuffed Parval Gravy) ભરેલા પરવરનું ગ્રેવીવાળું શાક Prep time

Gujarati-style stuffed pointed gourd cooked in a flavorful garlicky-tomato gravy. Perfect for rotis, bhaat (rice) or as a special tiffin dish.

Prep: 20 mins | Cook: 35–40 mins | Yield: 4 servings

Introduction of Bharela Parval

Bharela Parval nu Shaak (ભરેલા પરવરનું શાક) is a beloved Gujarati home-style dish where parval (parwal/pointed gourd) are slit and generously stuffed with a spiced mix of garlic, peanuts/tahini, chickpea flour and warm spices, then simmered in a rich, garlicky tomato-onion gravy. This version balances tang, heat and nutty depth — comfort food that feels special enough for guests yet simple enough for everyday meals.

Cultural Importance (સાંસ્કૃતિક મહત્વ) of Bharela Parval

Pointed gourd (parval / પરવળ) is a common vegetable across western and northern India. In Gujarati homes, stuffed vegetables (bharela) are a traditional way to turn simple produce into celebratory dishes for festivals, family meals and special occasions. The garlicky-parwal combo is particularly popular in winter months for its warming qualities and strong, comforting flavours.

video recipe

Bharela Parval Nu Shaak

Traditional Gujarati-style stuffed parval (pointed gourd) simmered in a tomato-onion-garlic masala. Perfect with rotis or rice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 2 Servings

Course: Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

For Stuffing:

• 8 –10 medium parval pointed gourds
• 10 garlic cloves chopped
• 5 green chillies chopped
• 3 tbsp oil
• 1 tsp cumin seeds
• ¼ tsp hing asafoetida
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 50 g peanut–sesame powder
• 2 tbsp besan chickpea flour
• 1 tsp garam masala
• Salt as needed
• 1 tbsp chopped coriander

For Gravy:

• 3 tbsp oil
• 10 garlic cloves chopped
• 2 inch ginger grated
• 3 onions chopped
• 3 tomatoes chopped
• 1 tsp turmeric powder
• 1 tsp spicy red chilli powder
• 1 tsp coriander–cumin powder
• 1 tbsp Kashmiri red chilli powder
• ½ cup beaten curd optional
• Salt to taste

To Finish:

• 3 tbsp oil for shallow frying
• 1 tsp garam masala
• 2 tbsp coriander leaves
• Water as required

Equipment

• Kadai or deep frying pan

Method

 

1. Wash parval, trim ends, and make a slit without cutting through.
2. Heat oil in a pan, add cumin and hing. Sauté garlic and chillies for a minute.
3. Add turmeric, chilli powder, salt, sesame–peanut powder, besan, and garam masala. Cook for 2 minutes, then mix in coriander. This is your stuffing.
4. Fill each parval with the prepared masala. Keep extra stuffing aside.
5. Heat oil in a kadai, shallow fry stuffed parval for 3–4 minutes until lightly golden. Remove and set aside.
6. For gravy, heat oil in the same pan. Add garlic and ginger, then onions. Sauté till golden.
7. Add tomatoes, turmeric, chilli powders, and coriander–cumin powder. Cook until oil separates.
8. Stir in beaten curd (optional) and leftover stuffing. Mix well.
9. Place stuffed parval into the gravy. Add 1 cup water. Cover and cook on medium for 12–15 minutes until parval turn soft.
10. Sprinkle garam masala and coriander leaves before serving.

Notes

Serve hot with phulka, bajra rotla, or plain steamed rice.

Health Benefits of eating Bharela Parval nu shaak (આરોગ્ય લાભ)

• Low in calories: Parval is light and fibre-rich — good for digestion.
• Garlic & ginger: Antibacterial and immune-supporting.
• Peanut & sesame powder: Adds protein, healthy fats and minerals.
• Turmeric & spices: Anti-inflammatory and digestion-aiding.

key Ingredients (સામગ્રી) required to make Bharela Parval nu shaak

For the stuffing / સ્ટફિંગ માટે

• 10–11 garlic cloves, finely chopped / લસણની કળીઓ — બારીક
• 5 green chillies, finely chopped / લીલાં મરચાં — બારીક
• 3–4 tbsp oil / તેલ
• 1 tsp cumin seeds (જીરું)
• ¼ tsp asafoetida (hing / હિંગ)
• 1 tsp red chilli powder (લાલ મરચું પાવડર)
• Salt to taste (મીઠું સ્વાદ મુજબ)
• 1 tsp turmeric (હળદર)
• 50 g sesame + peanut powder (તલ અને શીંગદાણા નો પાવડર)
• 2 tbsp chickpea flour / besan (ચણાનો લોટ)
• 1 tsp garam masala (ગરમ મસાલો)
• 1 tbsp fresh coriander, finely chopped (લીલાં ધાણા)

For the gravy / ગ્રેવી માટે

• 3 tbsp oil / તેલ
• 10–12 chopped garlic cloves / લસણ
• 2″ ginger, grated (આદું)
• 3 large onions, finely chopped (ડુંગળી)
• Salt to taste
• 3 large tomatoes, chopped (ટામેટાં)
• 1 tsp turmeric (હળદર)
• 1 tsp spicy red chilli powder (તીખું લાલ મરચું પાવડર)
• 1 tsp coriander-cumin powder (ધાણાજીરું પાવડર)
• 1 tbsp Kashmiri red chilli powder (કશ્મીરી લાલ મરચું) — for colour and mild heat
• Beaten curd / દહીં (about ⅓ to ½ cup) — optional, for creaminess

To finish / શાકને તૈયાર કરવા માટે

• 3–4 tbsp oil for frying/par-cooking (તેલ)
• Stuffed parval (prepared) / ભરેલા પરવર
• 1 tbsp garam masala (ગરમ મસાલો)
• 2 tbsp chopped coriander leaves (લીલાં ધાણા)
• Water as required (પાણી)

Equipment & Yield

Equipment: Large kadai or heavy-bottomed pan, mixing bowl, spatula, knife.

Yield: Serves 3–4 as a main with rotis or rice.

Full Recipe / તૈયાર કરવાની રીત

1. Prepare parval (pointed gourds):
   • Wash and pat dry 8–10 medium parval. Trim the ends and make a lengthwise slit leaving the stem end intact (so it stays together).
   • If skins are tough, peel thinly in stripes — but most times you can leave the skin on.
2. Make the stuffing:
   • Heat 1–2 tbsp oil in a small pan. Add 1 tsp cumin seeds and a pinch of hing. When they sizzle, add chopped garlic and green chillies. Lightly sauté for 1–2 minutes — just soften, don’t brown heavily.
   • Add 1 tsp turmeric, 1 tsp red chilli powder and salt. Stir for 30 seconds.
   • Mix in 50 g sesame+peanut powder, 2 tbsp besan (chickpea flour) and 1 tsp garam masala. Cook the mixture on low for 2–3 minutes, stirring so the besan cooks and rawness goes away. Remove from heat.
   • Finish with 1 tbsp chopped coriander. Adjust salt and spice to taste. The mixture should be slightly crumbly but hold together — if too dry add ½ tsp oil or a dash of water.
3. Stuff the parval:
   • Using a small spoon, stuff each slit parval generously with the prepared masala. Press so the stuffing stays inside. Reserve any extra stuffing for the gravy.
   • Optionally pat the stuffed parval with a little besan or oil so they don’t fall apart while cooking.
4. Shallow-fry / sauté the stuffed parval (optional but recommended):
   • Heat 3–4 tbsp oil in a wide kadai on medium heat. Place stuffed parvals seam side down and cook for 2–3 minutes per side until light golden. This seals the stuffing and adds flavour. Remove and keep aside.
5. Prepare the gravy:
   • In the same pan, add 3 tbsp oil if needed. Add 10–12 chopped garlic and grated ginger; sauté till fragrant (1–2 minutes).
   • Add the chopped onions and salt. Cook till translucent and starting to brown — about 6–8 minutes.
   • Add the chopped tomatoes, 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander-cumin powder and 1 tbsp Kashmiri chilli powder. Cook till tomatoes soften and oil separates (8–10 minutes). If it dries out, add 2–3 tbsp water.
   • Optional: Cool slightly and blend the mixture for a smoother gravy. Or lightly mash in the pan for a chunky texture.
   • Return to pan (if blended). Stir in beaten curd (½ cup) on low heat — mix well and cook 2–3 minutes so curd is incorporated. Add reserved stuffing bits to thicken and deepen taste.
6. Cook stuffed parval in the gravy:
   • Gently nestle the fried stuffed parval into the gravy. Add ½ to 1 cup water depending on desired consistency.
   • Cover and simmer on low-medium for 12–15 minutes, turning the parval once gently halfway, so they cook evenly and absorb flavours.
   • Once parval are cooked through and gravy has thickened, sprinkle 1 tbsp garam masala and 2 tbsp chopped coriander. Cook 1 more minute and turn off heat.
7. Serve:
   • Serve hot with rotis, bhakri or steamed rice and a dollop of plain curd on the side.

Tips & Variations (ટિપ્સ અને વિવિધતા)

• If parval are very small, increase the count; if large, you may need more stuffing.
• For a nuttier taste, lightly roast peanuts and sesame before grinding into powder.
• Make it less spicy by reducing green chillies and red chilli powder.
• For a vegan, skip the curd — use a splash of coconut milk for creaminess.
• To speed up, stuff and steam the parval for 8–10 minutes, then finish in the gravy for flavour.
• Leftover gravy can be used with roasted vegetables or mixed with dal for extra flavour.