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. 

Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Gravy)

           Enjoy this fusion form of kadhi, served with some stuffed parwal. This is a vegetarian version, where I stuffed the parwals with paneer, fresh grated coconut, the scooped out pith of the parwal and few other basic ingredients. The end result was super yummy that can be relished with any form of rice or Indian bread. This exotic delicacy is meant for any special occasions. So go ahead and give it a try and impress your loved ones with this fusion delicacy. 

          Kadhi (spiced yoghurt), being my personal favorite, I keep experimenting. So this recipe was a super duper hit at my place. It was something different from the usual kadhi pakora and went well with steamed rice. However, you can relish with jeera rice, pulao, naan, tandoori roti or just plain chapati.

          For a non-veg. version you can stuff with cooked prawns, chicken / mutton keema or scrambled eggs. They turn out pretty yummy too. 

Ingredients - 

• 6-7 Parwals (Pointed gourds)
• 2 tbsp. oil
• 1 tbsp. coriander leaves

Stuffing - 

• 1 tbsp. oil
• 1/2 cup paneer, mashed
• 2-3 tbsp. fresh grated coconut
• scooped out pith of the parwals
• 1 tsp. garlic, chopped
• 1 tsp. green chilies, chopped
• 1 tsp. flax seed
• 1/2 tsp. garam masala powder
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

Kadhi - 

• 1/2 cup yoghurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 1 tsp. ginger-green chilies paste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste

Tempering -

• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. asafoetida

          Scrape the parwals with the back of a knife and cut both ends. Scoop out the pith and the seeds carefully with the help of a small spoon or knife. Heat oil in a pan and fry the parwals till golden brown. Keep aside. 

          Stuffing - Heat oil in a pan and stir fry the chopped garlic. Then add rest of the ingredients. Sauté till dry and keep aside to cool. Then stuff the fried parwals with the stuffing. Keep aside. 

          Kadhi - In a bowl. whisk together all the mentioned ingredients and keep aside. 

          Tempering - Heat ghee in a pan and temper with all the ingredients. Add the yoghurt mix and simmer on a low flame till it thickens to a desired consistency. 

          Arrange the stuffed parwals in a dish and then pour the prepared kadhi over it. Garnish with chopped coriander leaves and serve with any type of rice or Indian bread. 

             

Shahi Potol (Parwal / Pointed Gourd in a Creamy Sauce)

               Potol or Parwal is a common and a favorite vegetable for most of the Bengali crowd. It is cooked in various ways and is relished in many Bengali homes. Today I bring to you Shahi Potol (Parwal), cooked with yoghurt, fresh grated coconut and sesame seeds that is added to enhance the flavour.

          The base is a smooth creamy texture coming from the use of cream, yoghurt and cashew nuts, sesame seeds and coconut. This awesome and delicious dish can be relished with either rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 8-10 Parwals, chopped into roundels
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 green chilies, slit
• salt to taste
• 1/2 cup yoghurt, beaten
• 8-10 cashew nuts
• 1 tsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 1 tbsp. cream
• 1 tsp. coriander leaves, chopped

          Grind together cashews, sesame seeds and coconut into a smooth paste. Mix with the yoghurt and keep aside. 

          Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

         Add the onion and green chilies. Fry till light brown. Now add the ginger-garlic paste and all the powdered spices (except salt) mixed with a little water. Sauté till the oil separates.

          Now add the ground cashew-yoghurt mix and continue to sauté on a low flame till dry. Add the fried parwals, salt and 2 cups water. 

          Simmer, covered on a low flame till the parwals are soft and the gravy is slightly thick. While serving, drizzle some cream and garnish with coriander leaves.

                       Heat 1 tbsp. oil & fry parwals till light brown. Drain & keep aside.

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

                                 Add onion & green chilies. Fry till light brown. 

                  Add ginger-garlic paste & all dry spices (except salt) mixed with some 
                  water. Sauté till oil separates.

                              Add ground cashew-yoghurt mix & sauté on low flame till dry. 

                                 Add fried parwals,

                     Add salt & 2 cups water. Simmer, covered, till parwals are soft & the 
                     gravy is slightly thick.

                                 Drizzle cream & serve, garnished.