How to make Bharwan Parwal -

Stuffed parwal

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parwar (परवल), Desiccated Coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा)

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Vendakkai Mor Thalippu Dum Paneer Kalimirch Paneer Tawa Masala Mushroom Chettinad

Bharwan Parwal

Bharwan Parwal Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bharwan Parwal Recipe

  • Parwar 6

  • Desiccated Coconut

  • 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.