Parwal Achari (Pointed Gourd cooked with Pickle Masala)

 

           This recipe of Parwal is cooked in an unusual way with achari masala, which is typically used with paneer. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. It is best had with phulkas / parathas. However, you may try with rice too. So check out the step by step pictorial recipe to prepare this amazing dish.

• 7-8 Parwals (pointed gourd), washed well and drained
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. tomato paste / puree of 1 tomato
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1 tsp. pickle masala
• 1 tbsp. coriander leaves, chopped

         

         Scrape the parwals as shown and make two cuts on both ends. 

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

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Add the ginger-garlic paste, turmeric powder and chili powder. Fry till the oil separates. 

          Now add the tomato paste and 2 tbsp. water. Sauté for a few seconds. 

          Then add the fried Parwals and salt. Mix well.

          Add 3/4 cup water and cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender and the gravy thickens slightly.

          Add the pickle masala and give it a nice mix. 

          Garnish with coriander leaves and serve either with steamed rice or chapatti. 

       Scrape the parwals as shown & make two cuts on both ends. 

Heat 1 tbsp. oil in a pan & shallow fry the Parwals with a pinch of salt & turmeric powder till light brown. Keep aside.

Heat the remaining oil & temper with cumin seeds. Sauté for a few seconds. 

                Add the onion and stir fry till light brown. 

Add the ginger-garlic paste, turmeric powder & chili powder. Fry till the oil separates. 

Now add the tomato paste & 2 tbsp. water. Sauté for a few seconds. 

                    Then add the fried Parwals and salt. Mix well.

Add 3/4 cup water & cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender & the gravy thickens slightly.

                   Add the pickle masala and give it a nice mix. 

                 Garnish with coriander leaves.

               Serve either with steamed rice or chapatti. 

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
• 1 tsp. salt or 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 1/2 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. 

Potol Posto (Pointed Gourd / Parwal in Poppy Seeds Gravy - Bong style)

 

          Potol Posto (Pointed Gourd / Parwal in poppy seeds gravy) is a take on the Bong style Aloo Posto (Potatoes in Poppy seeds gravy). It is a very popular dish relished and is a one of a popular menu on a Bengali platter. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 5-6 Potol / Parwal, washed well & rinsed
• 3 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 1/3 cup sesame seeds / poppy seeds
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. cumin powder
• 2 green chilies, slit
• 1 tbsp. coriander leaves, chopped (opt)

         Blend the sesame seeds in a mixer grinder into a paste along with 1/4 cup water or as needed. Keep aside. 

          Scrape the Pointed gourd and make a cross slit on both sides.

          Heat 2 tbsp. oil in a pan and fry the Pointed gourd on all sides till light brown. Set aside. 

          Add remaining oil and temper with nigella seeds and dry red chilies. Sauté for a few seconds. 

          Then add the sesame seeds paste, turmeric powder, cumin powder and salt. Sauté till the oil separates.

         Add 1 cup water, green chilies and the fried pointed gourd. Bring it to a boil.

         Cover and simmer on a low to medium flame till the veggie turns soft and the gravy thickens to a desired consistency.  

         When done, switch off the flame and garnish with 1 tsp. mustard oil and  coriander leaves. Serve with hot steamed rice or chapattis.

Note - 

1.  I have used sesame seeds in place of poppy seeds as the latter is not available here. But there was no change in the flavor. It turned absolutely yummy.

             Scrape the Pointed gourd & make a cross slit on both sides.

Heat 2 tbsp. oil in a pan & fry the Pointed gourd till light brown. Set aside. 

Add remaining oil & temper with nigella seeds & dry red chilies. Sauté for a few seconds. 

Add the sesame seeds paste, turmeric powder, cumin powder & salt. 

                       Sauté till the oil separates.

Add 1 cup water, green chilies & the fried pointed gourd. Bring it to a boil. Cover & simmer on a low to medium flame till the veggie turns soft & the gravy thickens to a desired consistency.  

When done, switch off the flame & garnish with 1 tsp. mustard oil & coriander leaves. 

                    Serve with hot steamed rice or chapattis.

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.