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Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 4

  • Pointed gourd / parwa 1/2 kgs

  • Onions(coarsely pasted) 4 nos

  • Garlic paste 1 tsp

  • Coriander powder 1 tbsp

  • Chilly powder 1/2 tsp

  • turmeric powder 1 tsp

  • Dry mango powder /amchor 1 tsp

  • Mustard oil 7 tbsp

  • Cumin + fenugreek seeds 1 tsp

  • Salt - to taste 1 pinch


  • 01

    Scrape up thin layer from all pointed gourd, then wash it

  • 02

    Now boil 1/2 liter water in a deep pot with 1 tsp salt, Drop all pieces in it and cook till turns soft

  • 03

    Drain excess water and cool it down

  • 04

    Heat 4 tbsp oil in a heavy bottom kadhai on high flame

  • 05

    Reduce heat on low, Crack cumin + fenugreek seeds for 20 seconds

  • 06

    Now put onion paste and fry till turns into light pink colour

  • 07

    Add garlic paste and fry for 2 minutes

  • 08

    It's time to add all dry spices as turmeric, chilly,coriander powder and 3 tbsp water and stir very well

  • 09

    Cover it with lid and cook till oil comes out and become little dry, Stir 3 - 4 times while cooking save the burning

  • 10

    Now add amchor powder, salt to taste nd fry till it comes dry consistency,Switch off gas stove

  • 11

    When masala making process is going on, with help of knief make a straight cut in pointed gourd

  • 12

    Press it gently so that extra water will be come out

  • 13

    With help of a spoon, stuffed all pointed gourd with masala, Heat 2 tbsp oil in a heavy bottom frypan on medium heat

  • 14

    Place stuffed pointed gourd in the pan and fry them both of sides till pink to brown colour according to your taste buds,Repeat this process with rest pieces

  • 15

    Serve hot with rice and chapati with any meal,People love to have this recipe with kadhi - badi



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