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Bharela Parval Nu Shaak served on a plate

Bharela Parval Nu Shaak

Traditional Gujarati-style stuffed parval (pointed gourd) simmered in a tomato-onion-garlic masala. Perfect with rotis or rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.