Chal / Chaal Potol (Parwal / Pointed Gourd Cooked With Rice - Bong style)

       
            This is a traditional Bengali recipe where pointed gourd is cooked with rice. This recipe is typically prepared with a fragrant type of rice called Gobindo Bhog for its aroma. However, I had to substitute it with basmati rice as the former was unavailable. It is almost similar to Muri Ghonto (fish head curry) where fish head is cooked with rice. So this is a vegetarian version which is also called Potol Er Pulao. 

          You can enjoy with hot steamed rice for a sumptuous weekend lunch. The quantity of rice can be adjusted according to individual preference. Add some ghee to the end product for some added flavour. It is a great party recipe apt for special occasions. It can also be relished with any Indian flat bread. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 10 Parwals (pointed gourd), scraped and chopped
• 1/4 cup rice, soaked for 30 minutes
• 3 tbsp. mustard oil
• 2 tsp. ghee
• 2-3 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder

          Heat 1 tbsp. oil in a pan / kadai and shallow fry the parwals till light brown. Remove and keep aside. Heat 1 tsp. ghee and fry the rice for a minute and keep aside. 

         Heat remaining oil and temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds.

          Then add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water.

          Sauté till the oil separates from the sides of the pan. Then add the chopped tomatoes and continue to sauté till well mashed up. 

         Add the sautéed rice, fried parwals. salt and 1 & 1/2 cups water. Cook, covered, on a low flame till the parwals and rice are well cooked and the gravy turns slightly thick.

         When done, switch off the flame. Add remaining ghee and garam masala. Give it a stir and serve with hot steamed rice or Chapatti for a comfort meal.

                       The pointed gourd is scraped & chopped. The rice is soaked. Mix together

                        ginger-garlic paste & all the dry spices (except garam masala & salt) with

                        some water & keep aside. 

                                 Heat 1 tsp. ghee & fry the rice for a minute and keep aside. 

                        Heat 1 tbsp. oil & shallow fry the parwals till light brown. Keep aside. 

                       Heat remaining oil & temper with bay leaves, dry red chilies & cumin 

                       seeds. Sauté for a few seconds. 

                                 Add the onion & stir fry till light brown. 

                       Add ginger-garlic paste & all the dry spices (except garam masala &

                       salt) mixed with some water. Sauté till the oil separates.

                                 Add the chopped tomatoes.

 

                                  Continue to sauté till well mashed up. 

                                 Add the sautéed rice, fried parwals. salt 

                         and 1 & 1/2 cups water. Cook, covered, on a low flame till the parwals 

                         and rice are well cooked and the gravy turns slightly thick.

               

                                  When done, switch off the flame. Add garam masala 

and ghee. Give it a stir.

                                 Serve with hot steamed rice or Chapatti for a comfort meal.