Potoler Rezala (Parwal / Pointed Gourd Curry)

          This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of some Potol (Parwal / Pointed Gourd) to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency. 

          With a nice aroma coming from the kewra water and the nutty flavour from the cashew paste, this makes it a sure shahi dish. It is mildly spiced, mostly coming from the ground peppercorns. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc. So check out the step by step pictorial recipe to prepare it.

          Mutton Rezala and Chicken Rezala are two very traditional and popular Bengali style aromatic non-vegetarian dishes. It is cooked in a creamy yoghurt based gravy. 

          They are very much a part of the menu in many Bengali restaurants in and around Kolkata. The non-veg. version of this recipe is very popular in Bangladesh too.

            It is usually cooked in mustard oil and some ghee to give an authentic flavour to the dish. It is a great party recipe and is mostly cooked during special occasions. 

• 10 Potol / Parwals / Pointed Gourds, scraped
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 dry red chilies
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1 cup yoghurt
• 8-10 cashew nuts
• 1 cup milk
• salt to taste
• 2 green chilies
• 1 tsp. kewra water
• chopped coriander leaves to garnish

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 mace
• pinch of nutmeg
• 1 tsp. peppercorns
• 2 green cardamoms
• 4 cloves
• 1/2 " cinnamon stick

          Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside. 

          Heat 2 tbsp. oil in a pan and stir fry the potol till light brown. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies. Sauté for a few seconds.

          Add the ground onion paste and sauté for 1-2 minutes. Add the dry spices and give it a stir.

          Now add the cashew-yoghurt mix and simmer for 2-3 minutes. Add the fried parwals and mix well. Cover and cook till the oil separates.

          Add the milk, salt and green chilies. Cover and simmer till the gravy thickens to the desired consistency.

          When done, switch off the flame and add the kewra water. Garnish with coriander leaves and enjoy it with naan, paratha, roomali roti, rice, pulao, etc.

          

                                   Dry roast the spices & then grind.

                                  Scrape potol & give a slight slit on either sides.

                              Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside. 

                    Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, 
                    cloves and dry red chilies.

                                  Add ground onion paste & sauté for 1-2 minutes. 

                                  Add the dry spices & give it a stir.

                                  Now add yoghurt & simmer for 2-3 minutes. 

                             Add fried parwals & mix well. Cover & cook till oil separates.

                        Add milk, salt & green chilies. Cover & simmer till gravy thickens
                        to the desired consistency.

                                 When done, add kewra water.
          

                     Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, 
                     rice, pulao, etc.