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 from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. 

          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 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

          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. 

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