Parwal or pointed goud is less known vegetable but tastes very well. In these barwa haryali parwal, onion mixture is stuffed in parwals and then cooked in green coriander paste. Go go green….

Here is the recipe video for easy reference: 
(Apologies for the mis-pronunciation of Parwal with Kundru at some points in video)

Below is the detailed recipe as well:


Parwal/ Point Gourd – ½ kgs
Ginger – 1 inch pcs
Green chili – 2
Coriander paste – ¾ cup
Curd – 1 cup
Chopped onions – 1 cup
Fennel Seeds (Sauf) – 2 tsp
Salt – 2 tsp
Coriander powder – 1 tsp
Chili Powder – ½ tsp
Garam Masala – ½ tsp
Dry Mango Powder (Amchur) – ½ tsp
Cumin seeds (Zeera) – ½ tsp
Oil – 2 tsp

  1. Peel and wash the parwal and slit lengthwise.
  2. Grind coriander paste, ginger and green chili to make a first green paste.
  3. Second paste, grind fennel seeds and chopped onions to a smooth paste.
  4. For parwal stuffing - Heat oil in a pan/ kadai, add fennel seeds-onion paste and satué till onions turn golden brown. Add coriander powder, chilli powder, amchur and salt. Mix well and keep aside. Allow this mixture to cool down. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
  5. For gravy - In another Kadai, heat the remaining oil in a kadhai, add the cumin seeds and let them crackle. Add the first green paste and curd. Cook it and add salt.
  6. Add the stuffed parwals and stir-fry them. Add little water for cooking. Add the coriander paste and bring to a boil whilst stirring continuously. Lower the flame and simmer for 5minutes. Serve hot and garnish with coriander leaves.

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