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Tuesday, 31 March 2015

Aloo Potol Er Dalna (Parwal / Pointed Gourd Curry - Bengali Style)


          Potol (Parwal / Pointed Gourd) cooked with potatoes and dry lentil dumplings is a traditional and a favourite dish among all Bengalis. It is cooked in mustard oil for an authentic flavour and is served with either plain rice or poori.

          Dalna generally means thick gravy where onion may or may not be added. For a non-veg. version, prawns or fried fish head is added instead of vadi. A drizzle of a tsp. of ghee towards the end gives a very good taste and flavour to the dish.





  • 10 Potol (Parwals/Pointed Gourd) chopped into roundels of 1/2 " thick
  • 1 potato, cubed
  • 8-10 bodi (vadi / dried lentil dumplings)
  • 3-4 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 2 bay leaves
  • 1/2 tsp. cumin seeds
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. tomato paste
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 2 fresh chilies, slit
  • 1 tsp. ghee
  • coriander leaves to garnish


          Heat 2 tbsp. oil and fry the bodi till golden brown. Drain and keep aside. In the same oil fry the parwals till light brown. Keep aside.

          Heat the remaining oil and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the potatoes and fry till light brown. Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala powder and tomato paste mixed with 1/4 cup water. Saute till the oil separates from the sides of the pan.

          Now add the fried parwals, slit chilies, salt to taste and 2 cups water. Cover and simmer on low to medium flame till the gravy thickens and the parwals turns soft.

          Add ghee and mix well. Garnish with coriander leaves and serve with either plain steamed rice, chapattis or poori.





                           Heat oil in a pan and fry the vadi (dried lentil dumplings) till golden brown
                           and keep aside.



                          Fry the parwals till light brown. Keep aside.



                          Temper the oil with cumin seeds, cinnamon, cardamoms, cloves and bay                               leaves.



                         Add the potatoes and saute till light brown.



                          Add the ginger-garlic paste, coriander-cumin powder, turmeric powder,                                 garam masala powder and tomato paste mixed with little water.



                           Add the fried parwals, chilies, water and salt.



                          Cook, covered till done and the gravy thickens. Add ghee and ......



                          serve, garnished with coriander leaves.
                    



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