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Thursday 19 May 2022

Aam Shorshe Potol ( Pointed Gourd / Parwal cooked with Mustard-Raw Mango Paste - Bong Style)

 

           Try out this yummy Pointed Gourd / Parwal curry that is both tangy and mustardy. It is an easy to prepare dish, that is slow cooked to perfection in a dum style. I have added a paste of raw mango, mustard, coconut and red chilies to the end product. So you get to experience a burst of flavors as you relish with hot steamed rice. So check out the step by step pictorial recipe to prepare my version of this delicacy.






  • 8-10 Parwals (Pointed gourd), scraped & cut into half
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 2 tbsp. 
  • 1 tsp. nigella seeds
  • 3-4 dry red chilies, soaked
  • 2 tbsp. fresh grated coconut
  • 1 small raw mango
  • 1 tbsp. mustard seeds






           Marinate the parwals with salt, turmeric powder, onion, garlic and coriander leaves for 10 minutes. 

           Grind the mustard, mango, coconut and soaked dry red chilies into a smooth paste. Keep aside.

          Heat oil in a pan and temper with the nigella seeds. Add the marinated parwal and cook, covered, on a low flame till done. Keep stirring at intervals and sprinkle water as and when needed.

          Then add the ground paste and give it a toss. Cover and cook for a minute. Switch off the flame and keep it covered for 2-3 minutes.

          Garnish with coriander leaves and serve with hot steamed rice or chapattis for a comfort meal.



                     Marinate the parwals with salt, turmeric powder, onion, garlic & coriander
                     leaves for 10 minutes. 



                                   Heat oil in a pan and temper with the nigella seeds.



                    Add the marinated parwal & cook, covered on a low flame till done. Keep
                    stirring at intervals and sprinkle water as and when needed.



                     Then add the ground paste & give it a toss. Cover & cook for a minute. 
                     Switch off the flame and keep it covered for 2-3 minutes.


                                  Garnish with coriander leaves.



                                 Serve with hot steamed rice or chapattis for a comfort meal.











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