How to make Bharwan Parwal Recipe - Stuffed parwal

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parwar ( परवल ) ,

Cuisine : Hyderabadi

Course : Main Course_Veg

Bharwan Parwal

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Main Course_Veg recipes like Malvani Drumstick, Gogroon Thoom, Baked Dish, Chatpata Karela. Or try out these recipes from Hyderabadi Cuisine like Vegetable Nizami Seekh, Special Shaami Kabab, Kachchi Mirchi Ka Murgh, Jackfruit Pickle.

Bharwan Parwal Recipe Card

Bharwan Parwal

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Bharwan Parwal

  • Parwar 6

  • Oil 1/4 cup

  • Desiccated coconut 1 tablespoon

  • Milk powder 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Green chillies chopped 2

  • Sugar 1 teaspoon

  • Salt to taste


Step 1

Cut the tips of the parwals, then scoop out the marrow with the help of a teaspoon. Heat one tablespoon of oil in a pan.

Step 2

Add desiccated coconut, milk powder, red chilli powder, coriander powder, turmeric powder, saunf powder, green chillies, sugar and salt. Mix well and fry for five minutes.

Step 3

Fill this mixture into the parwal cavity. Heat remaining oil in a thick-bottomed pan. Add filled parwals, cover and cook on low heat for ten minutes. Keep turning from time to time.

Step 4

When soft, remove cover and keep stirring till all sides are evenly golden brown in colour. Drain on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.