Aloo Potoler Dalna (Parwal/Pointed Gourd Curry - Bengali Cuisine)

 

             Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It goes well with poori / chapattis. For a non-veg, version, it can be cooked with prawns. For the vegetarians, vadials / mangodi (lentil dumplings) along with green peas can be added. So check out the step by step pictorial recipe to prepare this traditional Bong recipe.
          

• 5-6 Parwals, chopped into roundels of 1/2" thick
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tomato, chopped
• 2 green chilies
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt and turmeric powder till light brow. Keep aside. 

         Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt and turmeric powder till light brown. Keep aside. 

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

          Add the ginger-garlic paste, coriander-cumin powder, red chili powder and turmeric powder mixed with some water.

          Now add the tomatoes and sauté till is mashed up. 

          Add 1 cup water and bring it to a boil. 

          Then add the fried parwals, fried potatoes, green chilies and salt to taste. Cover and cook on a low flame till done.  

           Now add the garam masala powder and ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt & turmeric powder till light brow. Keep aside. 

Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt & turmeric powder till light brown. Keep aside. 

Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon & cumin seeds. Sauté for a few seconds.

Add the ginger-garlic paste, coriander-cumin powder, red chili powder & turmeric powder mixed with some water.

                 Now add the tomatoes & sauté till is mashed up. 

                 Add 1 cup water and bring it to a boil. 

Then add the fried parwals, fried potatoes, green chilies & salt to taste. Cover & cook on a low flame till done.  

                   Now add the garam masala powder & ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Chingri diye Aloo Potoler Dalna (Parwal / Pointed Gourd Prawns Curry - Bong style)

          Potol (Parwal / Pointed Gourd) cooked with potatoes and prawns is a traditional and a favorite dish among most Bengalis. It is cooked in mustard oil for an authentic flavor and is served with either hot steamed rice, chapati or poori. For a vegetarian version, bodi (dried lentil dumplings) is added instead of prawns. A tsp. of ghee to the end product enhances the flavor of the curry. So check the step by step pictorial recipe to prepare this Bengali delicacy.

• 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels 
• 1 potato, cubed
• 1/2 cup prawns, deveined & cleaned
• 3-4 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tbsp. ginger-garlic paste
• 1 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tomato, chopped
• 1/2 tsp. garam masala powder
• salt to taste
• 2-3 fresh chilies, slit
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Heat 2 tbsp. oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.

          Heat the remaining oil and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chili powder mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

          Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes. 

          Add 2 cups water and simmer, covered on a low flame till the gravy thickens and the parwals turns soft.

          Add tomato and garam masala powder. Cover and cook further for 2 minutes. When done, add ghee and mix well. Switch off the flame. 

          Transfer to a serving dish. Garnish with coriander leaves and serve with either plain steamed rice, chapati or poori.

                      Heat 2 tbsp. oil & fry prawns till golden brown. Drain & keep aside. 

                        In the same oil fry the potato and 

                       parwals separately till light brown. Keep aside.

                     Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 
                     cloves & cumin seeds. Sauté for a few seconds.

                     Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder 
                     & red chili powder mixed with 1/4 cup water. Sauté till oil separates.

                      Add fried parwals, potatoes, prawns, slit chilies & salt to taste. Mix
                      well and stir fry for 2 minutes. 

                     Add 2 cups water & simmer, covered on a low flame till gravy thickens 
                     & parwals turns soft.

                      Add tomato & garam masala powder. Cover & cook for 2 minutes. 

                       When done, add ghee & mix well. Switch off the flame. 

                    Garnish with coriander leaves & serve with either steamed rice, chapati 
                    or poori.