Bharela Parval Nu Shaak


Bharela Parval Nu Shaak

Bharela Parval Nu Shaak

Stuffed Parval Vegetable


500 gm parval, peeled and top and the bottom cap removed

1/2 cup coriander leaves, finely chopped

1/2 cup fresh grated coconut

1/4 cup peanuts, coarsely ground

2 tbsp ginger-chilli paste

1 tsp sugar

1 tsp garlic, crushed (optional)

Juice of 1 lemon

Salt to taste

For Tempering

1 tbsp oil

1 tsp cumin seeds

1-2 green chillies

A few curry leaves


1. Slit the parvals down the middle without cutting them fully. Remove the seeds with a sharp knife, so as to create a hollow space in each one. Set aside.

2. In a medium sized bowl, mix together coriander leaves, fresh grated coconut, peanuts, ginger-chilli paste and sugar and stuff the parval with this mixture. Place on a sieve over boiling water and steam for fifteen to twenty minutes or until soft.

3. Remove from heat and set aside.

4. Heat oil in a frying pan and add cumin seeds, chillies and curry leaves. Add steamed parvals and mix very gently so that the parvals do not open out. Cook on a slow flame for five to seven minutes and serve hot with rotis.


Serves 4-6 

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