My Mom makes Stuffed Parwal with roasted and ground dhania and chilli, and it tastes amazing. I experimented with a more robust stuffing of onion, tomato, peanuts, sabut (whole) dhania, methi, jeera and kalonji seeds fried and ground to a paste. I can’t decide which is better, the fragrant aroma when the Stuffed Parwal is cooking in sesame oil, or the delicious taste!
This curry always reminds me of days gone by at Kharagpur, where the pointed gourd or parwal was a regular on the dining table in winter. I like it this way, stuffed to the brim with ground masalas, rather than the other version of slicing and sautéing the parwal. Pramod liked the parwal potato fry curry, with garam masala to perk it up.
I made the bharwan parwal recently, when at Hyderabad, and little Tasha loves it. She makes a meal of just the parwal, leaving the roti and rice aside. This time I made it without the onion and tomato and with all the masalas ground together coarsely. Mridula added a secret ingredient, a spice mix she discovered in Mumbai.
Earlier I used to fry the stuffed parwal, but now being more health conscious, I have started microwaving them for about 10 minutes so that they cook, and then I sauté them briefly in a little oil to get the authentic taste of the curry I remember from childhood.
The parwal is usually served with roti or with dhal and rice, however you should try it sometime in a sandwich, on a rainy monsoon evening. Place 2 stuffed (and cooked) parwal between 2 slices of lightly buttered bread, grill or toast in the microwave for 1 minute. Have it with a hot cup of Coffee! Its totally yum and just writing about it makes me yearn for my favourite curry!