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This is one vegetable of the season that has to be dressed and cooked till it alters its natural properties of unpalatability and starts to resemble an exotic cousin from another planet.


Parwal-thick, 2" long
: 3
Salt or to tastee
: 1 tsp
Cumin seeds-roasted
: 1 tsp
Coriander seeds-roasted
: 1 tbsp
Fennel seeds-roasted
: 1 tsp
Amchoor powder
: 1 1/2 tsp
Kashmiri chilli powder
: 1 tsp
Turmeric powder
: 1 tsp
: 1/4 tsp
Desiccated coconut roasted
: 1 tbsp
: 1 tbsp
Onion-chopped fine
: 1 cup
Cumin seeds
: 1/2 tsp
Potatoes-cut into fingers
: 2 medium

Bharwan Parwal


  • Powder together the cumin, coriander, fennel and asafoetida. Add amchoor powder, kashmiri chilli powder, turmeric powder and salt. Put aside.
  • Scrape lightly and wash the parwals. Prick with a fork and slit lengthwise.
  • Remove tough seeds if any and fill with the mixed masala, keeping aside whatever remains.
  • Heat oil in a dish at HIGH for 1 minute. Mix in cumin and onions. Cook uncovered at HIGH for 5 minutes, till brown.
  • Arrange the parwals in the centre of the dish in a single layer, with the potatoes around them towards the edge. Sprinkle the leftover masala over this.
  • Cook covered, at 70% for 20 minutes, turning once and serve.