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Tuesday 28 March 2017

Tel Potol (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 it.

  • 10-12 Parwal / pointed gourd
  • 4 tbsp. mustard oil 
  • 1/2 tsp. + 1 tsp. nigella seeds (kalonji)
  • 1 tsp. radhuni (celery seeds)
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1-2 green chilies
  • 2-3 garlic cloves
  • 1" ginger
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. mustard oil to garnish
  • 1-2 tbsp. coriander leaves, chopped

          Scrape the parwal and cut into half. Heat 2 tbsp. oil and fry the parwals till light brown. Drain and keep aside. 

          Grind the kalonji, radhuni, mustard, cumin seeds, green chilies, ginger and garlic to a fine paste by adding some water. Keep aside.

          Heat remaining oil and add the kalonji. Sauté for a few seconds. Add the ground paste and fry on a medium flame till the oil separates.

          Now add the fried parwals, salt turmeric powder and a sprinkle of some water. Cover and cook for 2-3 minutes. 

          When done, add the raw mustard oil and coriander leaves. Serve with hot steamed rice or chapattis.

                                 Scrape parwal as shown above & cut into half. 

                        Heat 2 tbsp. oil & fry parwals till light brown. Drain & keep aside. 

                Heat remaining oil & add kalonji. Add ground paste & fry till oil separates.

                     Add fried parwals, salt turmeric powder & a sprinkle of some water. 
                    Cover & cook for 2-3 minutes. 

                                  When done, add raw mustard oil. 

                   Garnish with coriander leaves & serve with hot steamed rice or chapattis.

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