Potol (Parwal / Pointed Gourd) cooked with potatoes and prawns is a traditional and a favourite dish among most Bengalis. It is cooked in mustard oil for an authentic flavour and is served with either hot steamed rice, chapati or poori. For a vegetarian version, bodi (dried lentil dumplings) is added instead of prawns. A tsp. of ghee to the end product enhances the flavour of the curry. So check the step by step pictorial recipe to prepare this Bengali delicacy.
- 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
- 1 potato, cubed
- 1/2 cup prawns, deveined & cleaned
- 3-4 tbsp. mustard oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 bay leaves
- 1/2 tsp. cumin seeds
- 1 tbsp. ginger-garlic paste
- 1 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tomato, chopped
- 1/2 tsp. garam masala powder
- salt to taste
- 2-3 fresh chilies, slit
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped
Heat 2 tbsp. oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.
Heat the remaining oil and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chili powder mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.
Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes.
Add 2 cups water and simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
Add tomato and garam masala powder. Cover and cook further for 2 minutes. When done, add ghee and mix well. Switch off the flame.
Transfer to a serving dish. Garnish with coriander leaves and serve with either plain steamed rice, chapati or poori.
Heat 2 tbsp. oil & fry prawns till golden brown. Drain & keep aside.
In the same oil fry the potato and
parwals separately till light brown. Keep aside.
Heat remaining oil & temper with bay leaves, cinnamon, cardamoms,
cloves & cumin seeds. Sauté for a few seconds.
Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder
& red chili powder mixed with 1/4 cup water. Sauté till oil separates.
Add fried parwals, potatoes, prawns, slit chilies & salt to taste. Mix
well and stir fry for 2 minutes.
Add 2 cups water & simmer, covered on a low flame till gravy thickens
& parwals turns soft.
Add tomato & garam masala powder. Cover & cook for 2 minutes.
When done, add ghee & mix well. Switch off the flame.
Garnish with coriander leaves & serve with either steamed rice, chapati
or poori.
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