This is my version of a traditional Bengali dish of Potol (Pointed Gourd / Parwals) cooked in a thick gravy. The main ingredient is Radhuni (celery seeds) which is a spice, resembling ajwain or carom seeds.
It is generally used as a tempering on its own or included in the panch phoron mix that is very common in a Bengali cuisine. But in this recipe, I made a paste of radhuni along with dry red chilies and garlic. You can relish the end product as a side dish preferably with any Indian bread.
- 8-10 parwals, cut into roundels
- 3-4 tbsp. mustard oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 3-4 garlic cloves
- 1 tbsp. radhuni (celery seeds)
- 3-4 dry red chilies
- 1/2 tsp. turmeric powder
- salt to taste
- coriander leaves to garnish
Soak the radhuni and red chilies in water or 30 minutes. Grind to paste along with the garlic. Keep aside.
Heat 2 tbsp. oil in a pan and saute the parwals till light brown. Drain and keep aside. Heat the remaining oil and temper with cumin seeds.
After it stops spluttering, add the onion and fry till light brown. Add the ground paste and turmeric powder. Saute till oil separates.
Add the fried parwals, salt and 1 1/2 - 2 cups water. Cover and simmer on med. flame till the gravy reduces and the parwals are cooked. Serve, garnished with coriander leaves.
These are radhuni (celery seeds) which are to be soaked with dry
red chilies for 30 minutes and ground to a paste along with garlic.
Saute the parwals till light brown. Keep aside.
Heat oil and temper with cumin seeds. Fry the onion till light brown.
Add the ground paste and turmeric powder. Fry till oil separates.
Add the fried parwals and salt. Mix well.
Add water and simmer till gravy thickens and parwals turn soft.
Serve as a side dish, garnished with coriander leaves.