Potoler Tel Jhal (Parwal / Pointed Gourd Curry - Bong Style)

          This is a traditional Bengali recipe where the parwal is cooked in a simple curry form. 'Tel' means oil and 'Potol' means parwal / pointed gourd in the local lingo. I have no idea where the name has come from. But it sure tastes really yummy though it is cooked in a lot of oil. It is a very easy recipe with minimum effort but with maximum flavor.

          All parwal lovers will simply love this yummy dish. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti / chapati. So give it a try by checking out the step by step pictorial recipe to prepare this awesome regional delicacy.

• 8-10 Parwal / pointed gourd
• 3-4 tbsp. mustard oil 
• 1 tsp. nigella seeds 
• 2 dry red chilies
• 4 green chilies
• 1" ginger
• 1 tomato, roughly chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. mustard oil to garnish
• 1 tbsp. coriander leaves, chopped

           Blend 2 green chilies, ginger and tomatoes to a fine paste without adding any water. Keep aside.

           Scrape the Parwals and slit them slightly from both ends slightly. Heat 1 tbsp. oil in a pan and fry the Parwals till light brown. Drain and keep aside. 

          Heat remaining oil and sauté the kalonji and dry red chilies for a few seconds. Add the onion and sauté till light brown. 

          Now add the ground paste, turmeric powder and roasted cumin powder. Sauté on a medium flame till the oil separates.

          Add 3/4 cup water, red chili powder, salt to taste, remaining 2 green chilies and the fried parwals. 

          Mix well and cook, covered till the parwals are soft and the gravy thickens to a desired consistency. 

          When done, add raw mustard oil and coriander leaves. Serve with hot steamed rice, pulao, plain biryani, paratha or chapattis.

                      Blend 2 green chilies, ginger & tomatoes to a fine paste without adding 

                      any water. Keep aside.

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

                       Heat remaining oil & sauté kalonji & dry red chilies for a few seconds. 

                                  Add the onion and sauté till light brown. 

                     Add the ground paste, turmeric powder & roasted cumin powder. Sauté 

                     on a medium flame till the oil separates.

                        Add 3/4 cup water, red chili powder, salt to taste, remaining 2 green 

                        chilies and the fried parwals. Mix well & cook, covered till the parwals 

                        are soft and the gravy thickens to a desired consistency. 

   When done, add raw mustard oil and coriander leaves.

                        Serve with hot steamed rice, pulao, plain biryani, paratha or chapattis.