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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