Ember Crest recipe
Bharwa Achari Parwal
Pointed gourds filled with a roasted peanut and gram-flour achari mixture, then pan-cooked until tender and lightly crisp.
- Prep
- 25 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 12-14 tender parwal (pointed gourds), about 600 g
- 45 g roasted peanuts, coarsely ground
- 35 g gram flour (besan), dry-roasted
- 4.5 g salt, then adjust to taste
- 35 ml mustard oil or neutral cooking oil, divided
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 80 ml water, as needed
- 10.5 g Bharwa Achari Masala
Instructions
- 1Scrape the parwal lightly, trim the ends and make one lengthwise slit without separating the halves.
- 1Scoop out any large hard seeds. Finely chop tender scooped flesh and combine it with peanuts, gram flour, Bharwa Achari Masala and salt.
- 2Add lemon juice, coriander and 10 ml oil to make a moist crumbly filling, then fill each parwal.
- 3Heat the remaining oil in a wide pan, arrange the stuffed parwal and cook covered on low heat for ten minutes.
- 4Turn carefully, add a little water around the vegetables and cook covered for another ten to twelve minutes.
- 5Uncover and fry gently until the parwal are tender and lightly crisp at the edges.
Recipe notes
Select tender parwal; large hard seeds should be removed, while soft seeds can be chopped and mixed into the filling. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
Rate this recipe
Please login to rate this recipe.
Reviews
Loading reviews...
