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. 

Echorer Dalna (Raw Jackfruit Curry - Bong Style)

 

             Echorer Dalna (Raw Jackfruit curry) is a delicacy and a favorite dish enjoyed by most of the Bengalis. There are many variations to this recipe. Here I bring to you the veg. version which is prepared by adding some potatoes. It is made into a gravy called 'Dalna'. I kept it slightly thick to suit my palate. However, one can adjust the consistency by adding more water accordingly.

             Do add some ghee when done, to enhance the flavour. For a non-veg. version, prawns, mutton liver or fish head are generally added. Relish this yummy preparation  with hot steamed rice, chapattis or any Indian flat bread. So check out the step by step pictorial recipe to prepare this Bong style regional delicacy.

           Raw jackfruit is a perfect meat substitute and versatile. Many dishes can be prepared with it. You can make cutlets or koftas for an evening tea-time snack or as appetizers. Besides, curry, stir fry, biryani, etc. can be made with this seasonal veggie. It is also a good source of dietary fibre, vitamins, minerals and it prevents many health problems. So it is perfect for all vegetarians. 

• 1 small size jackfruit, cubed 
• 1 med. potato, cubed
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 1-2 bay leaf
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tomato, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee 

          Pressure cook the cubed jackfruit in enough water with a pinch of salt and turmeric powder for 1 whistle. Drain and set aside. 

          Heat 1 tbsp. oil in a pan / wok and fry the boiled jackfruit till light golden in colour. Keep aside. 

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

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

          Add the onion and stir fry till light brown. 

          Then add the ginger-garlic paste, coriander powder, cumin powder, turmeric powder and red chili powder mixed with little water. Fry till the oil separates.

          Now add the tomatoes. Cover and cook till it is mashed. 

          Add the boiled jack fruit, fried potatoes, salt, slit green chilies and mix well.

          Add 1 cup water. Cover and cook on a low to medium flame till the potatoes are cooked and the gravy is slightly thick. 

          When done, add garam masala powder, coriander leaves and ghee. Give it a stir and serve hot with steamed rice, chapatti or any Indian flat bread. 

                      Pressure cook the jackfruit with a pinch of salt & turmeric powder 

                      for 1 whistle. Drain and set aside. 

                         Heat 1 tbsp. oil & fry the boiled jackfruit till light golden in colour.

                            Keep aside. 

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

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

                                  Add the onion and stir fry till light brown. 

                         Add ginger-garlic paste, coriander powder, cumin powder, turmeric

                         powder & red chili powder mixed with little water. Fry till oil separates.

                                  Now add the tomatoes. Cover & cook till it is mashed. 

                    Add boiled jack fruit, fried potatoes, salt, slit green chilies & mix well.

                      Add 1 cup water. Cover & cook on a low to med. flame till the potatoes

                      are soft and the gravy is slightly thick. 

                        Add garam masala powder, coriander leaves & ghee. Give it a stir.

                              Serve hot with hot steamed rice, chapatti or Indian flat bread.

Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry - Bong Style)

 

          This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished ad a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours. 

• 1 potato, cubed
• 1 small Lau (bottle gourd), cubed, slightly steamed
• 3 tbsp. oil
• 2 bay leaves
• 1 whole red chili
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp. ghee 
• coriander leaves to garnish

          Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. 

           Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
         

          Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.

           Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft. 

           When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha. 

Dimer Dalna (Egg Curry - Bengali Style)

 

          Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. 

• 2-3 eggs, hard boiled & halved
• 1 potato, sliced
• 1 onion
• 1 tbsp. ginger. chopped
• 1 tsp. garlic, chopped
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. sugar
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee
• coriander leaves to garnish

         Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.

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

          Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.

          Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. 

          Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.

          When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.

                        Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till 

                        light brown on both sides. Keep aside. 

                      Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds.

                                 Now add the onion paste and sauté till light brown. 

                       Add tomato puree, tomato paste & all the dry spices (except garam masala 

                       powder and salt). Fry till the moisture evaporates.

                               Add 2 cups water, salt and green chilies. Bring it to a boil.

                     Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or 

                     till the potatoes are cooked and the gravy slightly thickens.

                       When done, add the boiled eggs & cook, covered for a minute or two. 

                       To finish off, add ghee and garam masala.  

                                  Serve, garnished with coriander leaves.

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).