Chal / Chaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bong style)

 

         This is a traditional Bengali homemade delicacy where pointed gourd /parwal is typically cooked along with some fragrant Gobindobhog Rice. In case of unavailability, you can substitute it with Basmati rice. This recipe is almost similar to Muri Ghonto (fish head curry cooked with rice). However, I added some prawns instead. The vegetarian version minus the prawns or fish head is also called Potol Er Pulao or just Chaal Potol.

          The quantity of rice can be adjusted according to individual preference. Add some ghee to the end product for some added flavour. It is a great party recipe apt for few special occasions. Relish it with hot steamed rice or any Indian flat bread. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 10 Parwals (pointed gourd), scraped and cut lengthwise
• 1 potato, cut lengthwise
• 15-20 prawns, cleaned, shelled & deveined
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes 
• 3-4 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• coriander leaves to garnish

          Heat 2 tbsp. oil in a kadai / pan and shallow fry the potatoes and parwals separately till light brown. Remove and keep aside. Heat remaining oil and sauté the prawns for a minute and keep aside. 

          Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Now add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

          Add the soaked rice and stir fry for a minute. Then add the fried parwals, potato and prawns. Mix everything well.

          Add 2 cups of water and cook, covered, on a low flame till the veggies and rice are soft and the gravy is thick to a desired consistency. 

          When done, add ghee and give it a stir. Garnish with coriander leaves and serve with hot steamed rice or any flat Indian bread.

Scrape & cut the veggies lengthwise.

                      Heat 2 tbsp. oil & fry the potatoes & parwals separately till light brown.

                      Heat remaining oil & sauté the prawns, too for a minute and keep aside. 

         

                      Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds. 

                                   Now add the onion and sauté till light brown. 

                     Add ginger-garlic paste & all the dry spices mixed with some water. Sauté 

                     till the oil separates. 

  Add the soaked rice and stir fry for a minute. 

Then add the fried parwals, potato and prawns. Mix everything well.

                     Add 2 cups of water & cook, covered, on a low flame till the veggies and

                    rice are cooked well & the gravy thickens to a desired consistency. 

        

                                  When done, add ghee and give it a stir.

                   Garnish with coriander leaves & serve with steamed rice or flat Indian bread.