STUFFED PARVAL (Pointed Gourd)

Pointed gourd, commonly known as parval, is a green vegetable with white or light green stripes. It grows on a vine in warm and humid climates and is especially abundant from May to August. Parval is highly nutritious, rich in Vitamins A, B1, B2, C, and calcium. It also contains essential minerals like potassium, phosphorus, and magnesium. Being low in calories and high in fiber, it supports healthy digestion and helps in maintaining low cholesterol levels.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3

Ingredients
Main:

250 grams pointed gourd (parval)

2 tbsp oil

2 onions (ground into a paste)

1/4 cup tomato puree

For Stuffing:

1/2 cup finely chopped coriander

1/2 cup coarsely ground ganthiya or namkeen

3 tbsp peanut powder

2 tbsp coriander-cumin powder

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp roasted cumin powder

1 tbsp powdered sugar

1 tbsp lemon juice

Flesh and seeds scooped from the parval (ground to a paste)

Salt to taste

Method
Wash, trim, and peel the pointed gourds. Cut them in half lengthwise and scoop out the seeds and flesh. Grind the flesh into a smooth paste and set aside.

In a mixing bowl, combine all the stuffing ingredients, including the ground parval pulp.

Stuff each parval half with the prepared mixture. Reserve the remaining stuffing for the gravy.

Heat oil in a pan. Sauté the onion paste until golden, then add the tomato puree and cook until the mixture thickens.

Add the remaining stuffing to the pan, mix well, and add 1 cup of water. Stir to combine.

Once the gravy begins to boil, reduce the heat to low. Gently place the stuffed parval halves into the gravy. Cover and cook until the parval is fully cooked and tender.

Serve hot with roti, paratha, or rice as part of a main meal.