Parwal stuffed with onion masala (Pointed gourd stuffed with onion masala subzi)

Parwal is ethnic to India (especially North and East) and is not available elsewhere. It is easily  available in North and Eastern India. Even in South India, it was not available earlier. But, now you find this vegetable occasionally in market. 

Parwal is a seasonal vegetable available in summer months. Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc.

Many varieties of subzi are made using parwal with different ingredient combinations. Here is a recipe which is less time consuming and very tasty! If you like to add some more spices, you may add garam masala or dhania and jeera powder etc. 

Ingredients:

•      6 or 8 parwal
•      2 medium sized onions
•      3 or 4 pods of garlic (optional)
•      2 Tsp. chile powder
•      Salt to taste
•      3 Tsp. oil

Directions:

1.      Wash and clean parwal.
2.      Cut the parwal in quarter lengthwise, keeping them uncut at one end.
3.      Peel and dice onions.
4.      Peel garlic also.
5.      Coarsely grind onion pieces, garlic, salt and chile powder.
6.      Stuff the slit parwal with the ground masala.
7.      Heat oil in a thick pan.
8.      When oil is very hot, place the parwal in the pan.
9.      Reduce the heat, cover and cook.
10.      To avoid the subzi from burning, sprinkle water frequently.
11.      Keep stirring, taking care not to break the stuffed parwal.
12.      Continue cooking on low heat.
13.      Cook till parwal turn soft to touch.
14.      Stop cooking and transfer to serving dish.