Bori diye Aloo Potoler Dalna (Parwal/Pointed Gourd cooked with Dried Lentil Dumplings - Bong style)

 

            Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It is known as Potol in the local lingo. This traditional recipe is purely a vegetarian version, called Niramish, without any use of onion or garlic. Dalna, here refers to a thick gravy. I have only added some vadi (dried lentil dumplings) for a bit of some crunch. You can enjoy with either hot steamed rice, chapatti, paratha or Luchi (poori). This easy and simple recipe can also be cooked with prawns or fish head for a non vegetarian version. 

          

• 8-10 Parwals, chopped into roundels of 1/2" thick
• 8-10 bori / vadi 
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• 1 tsp. ghee 
• salt to taste
• coriander leaves to garnish

 

          Heat 2 tbsp. oil in a pan and sauté the bori, potato and the Parwals separately till light brown. Keep aside. 

          Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.

          Add the ginger paste, coriander-cumin powder and turmeric powder mixed with some water. Sauté till the oil separates.

          Add the tomatoes and cook till it is well mashed. Now add the fried potatoes, fried parwals, fried bori, green chilies, salt to taste and 1 & 1/2 cups water.

          Cover and cook on a low flame till done. Add ghee and garam masala. Mix well and garnish with coriander leaves. Serve with either hot steamed rice, chapatti, paratha or Luchi (poori).