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.