Recipe: Delicious Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce)

Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce). Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Gravy) Parwal also known as potol, parbal, parval or pointed gourd. Bharwa Parwal Sabzi Recipe -Stuffed Pointed Gourd Dry Vegetable is a dry vegetable prepared by stuffing parwal with a dry masala that mainly consists of besan and crushed peanuts and basic spices. The flavours of this stuffed parwal sabzi is amazing and it makes a tasty side dish with any meal.

Ingredients of Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce)

1. Prepare of Ingredients -.
2. It's 6-7 of Parwals (Pointed gourds).
3. It's 2 tbsp. of oil.
4. It's 1 tbsp. of coriander leaves.
5. Prepare of Stuffing -.
6. Prepare 1 tbsp. of oil.
7. Prepare 1/2 cup of paneer, mashed.
8. Prepare 2-3 tbsp. of fresh grated coconut.
9. You need of scooped out pith of the parwals.
10. You need 1 tsp. of garlic, chopped.
11. It's 1 tsp. of green chilies, chopped.
12. You need 1 tsp. of flax seed.
13. You need 1/2 tsp. of garam masala powder.
14. Prepare to taste of salt.
15. It's 1/4 tsp. of turmeric powder.
16. It's 1 tsp. of coriander-cumin powder.
17. It's of Kadhi -.
18. It's 1/2 cup of yoghurt.
19. Prepare 2-3 tbsp. of gram flour (besan).
20. Prepare 3 cups of water.
21. It's 1 tsp. of ginger-green chilies paste.
22. It's 1/4 tsp. of turmeric powder.
23. It's 1/2 tsp. of cumin powder.
24. It's to taste of salt.
25. It's of Tempering -.
26. Prepare 1 tbsp. of ghee.
27. Prepare 1/2 tsp. of cumin seeds.
28. You need 1 of " cinnamon stick.
29. You need 2 of green cardamoms.
30. It's 4 of cloves.
31. Prepare 1/4 tsp. of asafoetida.

Potol dolma / stuffed pointed gourd or bharwa parwal is ready. Serve with steamed rice, pulao or fried rice. Parwal also called pointed gourd is commonly used in Bengali cuisine. Parwal in Bengali is called 'Potol'. 'Potoler Dorma' is a traditional dish.

Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Sauce) instructions

1. Scrape the parwals with the back of a knife and cut both ends. Scoop out the pith and the seeds carefully with the help of a small spoon or knife. Heat oil in a pan and fry the parwals till golden brown. Keep aside..
2. Stuffing - Heat oil in a pan and stir fry the chopped garlic. Then add rest of the ingredients. Saute till dry and keep aside to cool. Then stuff the fried parwals with the stuffing. Keep aside..
3. Kadhi - In a bowl. whisk together all the mentioned ingredients and keep aside..
4. Tempering - Heat ghee in a pan and temper with all the ingredients. Add the yoghurt mix and simmer on a low flame till it thickens to a desired consistency..
5. Arrange the stuffed parwals in a dish and then pour the prepared kadhi over it. Garnish with chopped coriander leaves and serve with any type of rice or Indian bread..

I once read somewhere that it was inspired by the Greek dish???'dolma'. How far this is true I have no clue. Be that as it may, here is the recipe: Pointed Gourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable. This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low calorie version of the Potoler Dolma, the potol/parwal is stuffed with Indian Cottage Cheese and dry fruits.