Radhuni diye Potoler Dalna (Parwal / Pointed Gourd Curry - Bong style)

 

           Pointed Gourd / Parwal is a common and a favorite veggie among most Bengalis. It is also very popular around North East India. It is known as Potol in the local lingo. On the the other hand, Radhuni (celery seeds) is a spice, resembling ajwain or carom seeds. It is generally used as a tempering on its own or included in the panch phoron spice mix that is very common in a Bengali cuisine. 

         

           So check out my version of a traditional Bengali dish of Pointed Gourd cooked in a thick gravy. The base of the gravy is that of a paste made of onion, ginger, garlic and tomato. 

          I then added radhuni powder to the end product to enhance the flavor. You can relish this amazing dish either with rice or any Indian bread. So check out the step by step pictorial recipe to prepare this regional cuisine.

• 8-10 parwals, cut into roundels
• 3 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1" ginger
• 3-4 garlic cloves
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 2 green chilies, slit
• 1 cup water
• 1 tsp. ghee
• 1/2 tsp. radhuni (celery seeds), dry roasted
• 1 tbsp. coriander leaves, chopped

          Grind the onion, ginger, tomato and garlic into a smooth paste. Keep aside. 

          Grind the roasted radhuni into a fine powder and keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the parwals till light brown. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds, dry red chilies and bay leaves. Sauté for a few seconds. 

          After it stops spluttering, add the onion paste and sauté till the oil separates.

          Add the turmeric powder and red chili powder. Sauté for a minute.

         Then add the fried parwals, salt, slit green chilies and 1 cup water. Cover and simmer on a low to medium flame till the gravy thickens and the parwals are cooked well.

         When done, add ghee and the radhuni powder. Garnish with coriander leaves and serve with hot steamed rice or as a side dish with chapatti. 

        Take 1 tsp. of radhuni, dry roast it and grind into a fine powder.

Heat 1 tbsp. oil in a pan & sauté the parwals till light brown. Drain & keep aside. 

Heat the remaining oil & temper with cumin seeds, dry red chilies & bay leaves. Sauté for a few seconds. 

After it stops spluttering, add the onion paste & sauté till the oil separates.

    Add the turmeric powder & red chili powder. Sauté for a minute.

                 Then add the fried parwals, salt,

slit green chilies and 1 cup water. Cover & simmer on a low to medium flame till the gravy thickens and the parwals are tender.

                 When done, add ghee & the radhuni powder.

                    Garnish with coriander leaves.

      Serve with hot steamed rice or as a side dish with chapatti.