Potol Bhorta (Parwal Bharta / Mashed Pointed Gourd Curry - Bong style)

 

            Potol Bhorta (Parwal Bharta) is a simple dish as it needs very few basic ingredients. It takes very little time to prepare and tastes just divine with hot steamed rice. This traditional dish is almost a lost recipe now and has its origin in the rural parts of West Bengal and Bangladesh. 

         

           You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is just divine. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Potol Bhorta. Do check out the step by step pictorial recipe to prepare this must try regional chutney.

          Bhorta / Bharta or mashed curry, be they of any veggie, lentil, fish, chicken or egg is very popular, particularly in Bangladesh and in West Bengal too. This is a great comfort food and goes best with hot steamed rice and with a drizzle of some raw mustard oil. A small amount of kasundi too does wonders to this dish. The end product is just so divine and yummy. You may also relish it as a side dish with chapatti. 

      

• 8-10 potol / parwal / pointed gourd, chopped
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1 tsp. nigella seeds (kalonji)
• 4-5 cloves garlic, chopped
• 2-3 green chilies, chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. kasundi (bottled mustard paste)

          Pressure cook the chopped parwal in 1 cup water for 2-3 whistles. Set aside to cool down. Then drain the water and blend into a smooth paste.

          Heat 2 tbsp. oil in a pan. Temper with dry red chili, garlic and nigella seeds. Sauté for a minute or till the garlic is slightly fried. 

          Then add the onion and green chilies. Sauté till light brown.

          Now add the parwal puree, salt and turmeric powder. Continue to sauté till all the moisture has evaporated.

          Garnish with coriander leaves, kasundi and remaining oil. Serve with hot steamed rice for a comfort meal.

Pressure cook the chopped parwal in 1 cup water for 2-3 whistles. Set aside to cool.

                     Then drain the water and blend into a smooth paste.

Heat 2 tbsp. oil in a pan. Temper with dry red chili, garlic & nigella seeds. Sauté for a minute or till the garlic is slightly fried. 

              Then add the onion & green chilies. Sauté till light brown.

                    Now add the parwal puree, salt & turmeric powder. 

                     Continue to sauté till all the moisture has evaporated.

                    Garnish with coriander leaves, kasundi & remaining oil. 

                  Serve with hot steamed rice for a great comfort meal.