Aam Shorshe Potol Bhapa (Steamed Mango Mustard Parwal / Pointed Gourd Curry - Bong style)

 

           Check out this irresistible Bong delicacy of Parwal /Pointed Gourd steam cooked in a yummy raw mango-mustard-coconut gravy. It is a take on the most popular Aam Shorshe Chingri / Ilish Bhapa, where prawns or Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as pointed gourd being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the sautéed parwal and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

• 5-6 pointed gourd / parwal / potol / Pointed Gourd, scraped & sliced into half
• 2 tbsp. fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 6-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1/2 of a small raw mango, roughly chopped
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• extra raw mustard oil 

           Grind the green chilies, mustard, raw mango, cashew nuts and coconut to a smooth paste. 

          To it add the coriander leaves, yoghurt, salt, turmeric powder and 1 tbsp. mustard oil. Mix well. Keep aside. 

           Marinate the sliced parwal with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 1 tbsp. mustard oil in a pan and sauté the parwal till light brown. Keep aside. 

          In a bowl, mix the mustard paste along with the fried pointed gourd. 

          Transfer the contents into a steel tiffin box (container) with a lid. Place 2-3 green chilies on the top.

          Pour some water in a pan and place the closed steel tiffin box in it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of cashew nuts in place of poppy seeds, as the former is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product was simply out of this world. 

      

                     Marinate the parwal with a pinch of salt & turmeric powder

                     for 5 minutes.

             Heat 1 tbsp. mustard oil & sauté the parwal till light brown.

         

                     Grind the green chilies, mustard, raw mango, cashew nuts & 

                     coconut to a smooth paste. To it add the coriander leaves, 

                     yoghurt, salt, turmeric powder & 1 tbsp. mustard oil. Mix well. 

                              Add the fried parwal and mix well.

                       Transfer the contents into a steel tiffin box with a lid. Place 

                       2-3 green chilies on the top.

      Pour some water in a pan & place the closed steel tiffin box in it. 

  

                             Cover the pan and steam cook for 12-15 minutes. 

                                   Once it has cooled down, open the lid.

                        

                     While serving, drizzle some extra raw mustard oil if you wish 

                     and serve with hot steamed rice.