Bharva Tori Recipe, Bharva Tori Recipe

We’ve all eaten a lot of zucchini curry, but have you ever tried the stuffing? Stuffed pumpkin is a traditional Indian dish made with simple spices. This dish is a favorite of many Indian households, due to its nutritional benefits and delicious taste. It contains a lot of nutrients, which makes it tasty and healthy.

What are the nutrients in zucchini?

Laffa (pumpkin) is a low calorie vegetable with around 20 kcal per 100 grams. It is rich in dietary fiber, which aids in digestion. Pumpkin provides essential vitamins such as vitamin C, which boosts immunity and skin health, and vitamin A, for good vision. It also contains small amounts of B vitamins, which are important for energy metabolism. Minerals such as calcium, magnesium and iron contribute to bone health, muscle function and red blood cell production. Additionally, its high water content helps maintain hydration and overall bodily functions.

How to make stuffed pumpkin

You will need to make stuffed pumpkin

to fill

4 medium-sized zucchini, peeled and cut into 3-inch pieces
1 cup grated coconut
1/2 cup roasted peanuts, coarsely ground
1/4 cup sesame seeds, toasted and ground
Cumin 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1 tsp
Red Chilli Powder 1 tsp
Garam masala 1 tsp
Ginger-garlic paste 1 tbsp
Salt to taste
Tamarind paste 2 tbsp
Jaggery (optional) 2 tbsp
Fresh coriander leaves, chopped

For the gravy

Oil 2 tbsp
Onion, finely chopped 1 large
2 tomatoes, finely chopped
Mustard 1 tsp
Cumin 1 tsp
Turmeric powder 1/2 tsp
Red Chilli Powder 1 tsp
Salt to taste
Water as needed

Make stuffed zucchini like this

1. Start by peeling the pumpkin. Cut them into 3-inch pieces and make slits lengthwise, being careful not to cut all the way through.
2. Soak the gourd slices in salt water for about 15 minutes.
   Fry groundnuts and sesame seeds separately in a pan until golden brown. Grind them finely after cooling.
3. Mix grated coconut, ground peanuts, sesame seeds, cumin seeds, coriander powder, turmeric, red chillies, garam masala, ginger-garlic paste, tamarind paste, jaggery and salt in a mixing bowl. Mix well to make a thick, filling mixture.
4. Take each gourd slice and stuff it with the prepared mixture. Press well so that it does not come out while cooking.
5. Heat oil in a large pan over medium heat. Put mustard and cumin in it. When they start to crackle, add finely chopped onion and fry until golden brown.
6. Add the chopped tomatoes and cook until they become soft and mushy. Add turmeric, red chilli and salt. Stir well and cook for few minutes.
7. Boil about a cup of water in a pan. You can adjust the consistency of the gravy as per your preference.
8. Carefully add the stuffed zucchini slices to the pan. Cover the pan and cook on low heat for 20-25 minutes or until the pumpkin is soft and blended.
9. Stir occasionally, making sure the stuffing doesn’t break up. If the gravy becomes too thick, you can add more water.

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