Tel Potol (Parwal / Pointed Gourd Curry - Bong Style)

 

              This is a traditional Bengali recipe where the parwal is cooked in a yummy gravy. 'Tel' means oil and 'Potol' means parwal / pointed gourd in the local lingo. I have no idea from where the name has come. But it sure tastes just awesome. A drizzle of some raw mustard oil to the end product gives a nice pungent aroma to the dish. 

          All parwal lovers will simply love this delicious seasonal dish. For a pure veg. version, you can skip the garlic. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti / chapatti. So give it a try by checking out the step by step pictorial recipe to prepare this regional delicacy.

• 6-7 Parwal / Pointed gourd
• 3-4 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 2 tsp. cumin seeds
• 1 tsp. mustard seeds
• 2 green chilies
• 1" ginger
• 3-4 garlic cloves
• 1/2 tsp. turmeric powder
• salt to taste
• 1 cup water
• 1 tsp. mustard oil to garnish
• 1 tbsp. coriander leaves, chopped

          Scrape the Parwal and make a cross slit on both sides. Marinate with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the parwals till light brown. Keep aside. 

          Grind the nigella seeds, mustard, 1 tsp. cumin seeds, green chilies, ginger and garlic to a fine paste by adding some water. Keep aside.

          Heat remaining oil and temper with the remaining cumin seeds. Sauté for a few seconds. 

          Add the ground paste and turmeric powder. Fry on a medium flame till the oil separates.

          Now add the fried parwals, salt and 1 cup water. Cover and cook on a low to medium flame for 8-10 minutes or till they turn tender. 

          When done, add the raw mustard oil and coriander leaves. Serve with hot steamed rice or chapattis for a great weekend lunch with your loved ones. 

Scrape the Parwal & make a cross slit on both sides. Marinate with a pinch of salt & turmeric powder for 5-10 minutes. 

        Heat 1 tbsp. oil & fry the parwals till light brown. Keep aside. 

Grind the nigella seeds, celery seeds, mustard, 1 tsp. cumin seeds, green chilies, ginger and garlic to a fine paste by adding some water. Keep aside.

Heat remaining oil & temper with the remaining cumin seeds. Sauté for a few seconds. 

Add the ground paste & turmeric powder. Fry on a medium flame till the oil separates.

                       Now add the fried parwals, salt ....

and 1 cup water. Cover & cook on a low to medium flame for 8-10 minutes or till they turn tender. 

                      When done, add the raw mustard oil .....

                       and coriander leaves.

Serve with hot steamed rice or chapattis for a great weekend lunch with your loved ones.