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Saturday 15 November 2014

Chaal Potol (Parwal / Pointed Gourd Cooked With Rice - Bong style)

       
            This is a traditional Bengali recipe and is almost similar to Muri Ghonto (fish head curry). So this is a vegetarian version which is also called Potol Er Pulao. Rice is a dominant ingredient, however, I used slightly less of it as I cooked it in a curry form. 

          If making a pulao, increase the quantity of rice and cook it in ghee. This recipe is typically prepared with govindo bhog rice for its aroma, but you can substitute it with basmati or any normal rice of your choice. So enjoy with steamed rice or any Indian bread.





  • 10 Parwals (pointed gourd), scraped and chopped
  • 1/4 cup rice, soaked for 30 minutes
  • 3 tbsp. mustard oil
  • 1 dry red chili
  • 2 bay leaves
  • 1" cinnamon
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. cumin seeds
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee 






          Heat 1 tbsp. oil and shallow fry the parwals till light brown. Remove and keep aside. Heat remaining oil and temper with bay leaves, dry red chili, cinnamon, cardamoms, cloves and cumin seeds.

          After it stops spluttering, add the onions and fry on a low flame till light brown. Now add the ginger-garlic paste, turmeric powder, coriander-cumin powder and garam masala powder mixed with a little water.

          Sauté till oil separates from the sides of the pan. Then add the chopped tomatoes and continue to fry till well mashed up. Add the soaked rice and fry for a minute.

          Then add the fried parwals, salt and 1 & 1/2 cups of water. Cook, covered, on a low flame till the parwals turns soft and the gravy is slightly thick. Add ghee and mix well. Serve, garnished with coriander leaves.


















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