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. 

Parwal Masala

 

          Parwal, a seasonal veggie, is my all time favourite. So check out my version of a simple and an easy homemade style Parwal curry. I gave the gravy a creamy texture to suit my palate, by adding in some milk, instead of yoghurt to the end product. It turned out real yummy and lip smacking. You can serve this dish as a main course or as a side dish with any form of rice or Indian bread.

• 7-8 parwals, scraped and slightly slit from both ends 
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/3 cup milk
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat 1 tbsp. oil in a pan and fry the slit parwals till light golden in colour. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds and then add the onion. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Then add the fried parwals and 1 cup water. Cover and simmer on a low flame till the parwals are almost cooked.

           Now add the milk and kasuri methi. Simmer further for 1-2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread. 

          

Parwal (Pointed Gourd) Ghee Roast

 

          For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-veg. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious. 

          This fiery side dish is cooked in ghee for a rich flavour. It can be relished with steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti. So do give it a try by following a step by step pictorial recipe to prepare it.

• 8-10 Parwals, scraped and cut into half
• 1" ginger
• 3-4 garlic cloves
• 3 tbsp. ghee
• 1 sprig curry leaves

Dry roast - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 3-4 whole red chilies
• 8-10 Kashmiri red chilies

           Grind all the dry roasted ingredients into a fine paste along with ginger, garlic and some water. Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.

          Heat 1 tbsp. ghee and sauté the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.

          Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done. 

          Serve as a side dish with steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.

                    Marinate parwals with a pinch of salt & turmeric powder for 10 minutes.

                        Heat 1 tbsp. ghee & sauté parwals till light brown. Drain & keep aside. 

                                  The ground paste.

                         Heat remaining ghee and fry the ground paste till the oil separates.

                                 Add the parwals, curry leaves and salt. Mix everything well.

                               Add 1/2 cup water. Cover and simmer on a low flame till done. 

                      Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, 

                      paratha or any type of flat bread.

Parwal (Pointed Gourd) Butter Masala

          This is the my version of the very popular Chicken Butter Masala and Paneer Butter Masala. I made use of Parwal, a seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate. 

          The end product turned out real yummy and lip smacking. The butter and the chili powder can be adjusted according to your preference. Serve as a side dish with any form of rice or Indian bread. So come let me take you through the process of making this fusion recipe through a step by step pictorial recipe to prepare it. 

• 6-7 parwals, scraped and slightly slit from both ends 
• 2 tbsp. oil
• 2 tbsp. butter
• 1" cinnamon stick 
• 2 green cardamoms 
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/2 cup tomato puree
• 1/2 cup beaten yoghurt
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside. 

          Temper the same oil with cinnamon, cardamoms and cloves. Add the onion and sauté till light brown. 

          Add the ginger-garlic paste and green chili paste. Give it a stir and then add all the dry spices. Mix well. 

          Add the tomato puree. Mix well and sauté till the oil separates. Then add the yoghurt and keep stirring for a minute. 

          Now add 1/2 cup water and the fried parwals. Cover and simmer for 4-5 minutes or till the parwals turn soft. 

           Switch off the flame and add the remaining butter, kasuri methi and coriander leaves. Give it a stir and serve as a side dish with any form of rice or Indian bread. 

                       Heat oil & 1 tbsp. butter. Fry parwals till light golden. Keep aside. 

                       Temper same oil with cinnamon, cardamoms & cloves. Add onion and 
                       sauté till light brown. 

                        Add ginger-garlic paste & green chili paste. Give it a stir.

                      Then add all the dry spices. Mix well.

                     Add tomato puree. Mix well & sauté till oil separates.

                    Then add yoghurt & keep stirring for a minute. 

                   Add 1/2 cup water & fried parwals. Cover & simmer for 4-5 minutes or till
                   the parwals turn soft. 

                     When done, add remaining butter, kasuri methi & coriander leaves. 

                   Serve as a side dish with any form of rice or Indian bread.