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Tuesday, 9 September 2014

Shorshe Potol (Parwal / Pointed Gourd in Mustard Sauce - Bengali Cuisine)

          This is an exotic dish of Potol (Parwal / Pointed Gourd) cooked with mustard paste and also in mustard oil. So mustardy all the way. Coconut too can be added according to individual preference. 

          It is a dry dish which can be had both with rice or chapattis. I prepared this with kasundi (store bought mustard paste) which was available and is a quick fix if time is a restraint.

  • 8-10 Potol (Parwal / Pointed Gourd)
  • 1 onion, sliced
  • 1 tbsp. mustard paste / Kasundi paste
  • 1 tsp. coriander-cumin powder (dry roasted & ground)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 green chilies, slit
  • 1 tsp. tomato paste / 1/2 cup tomato puree
  • 1 tsp. ginger-garlic paste
  • 3 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 tsp. coriander leaves, chopped

          Scrape the Parwals and chop them lengthwise. Heat 2 tbsp. oil and shallow fry them till light brown. Keep aside. Heat the remaining oil and temper with kalonji and green chilies.

          Add the onions and saute till light brown. Then add the ginger-garlic paste, mustard paste, tomato paste, turmeric powder and coriander-cumin powder mixed with little water.

          Saute till oil separates from the sides of the pan. Add the fried Parwals, salt and 1 1/2 cups water. Cover and cook on low flame till it is soft and the gravy is slightly thick. Serve, garnished with coriander leaves.

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