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. 

Chukauni (Nepali Yoghurt Potato Salad / Raita)

 

          Chukauni is a Nepali style raita or salad prepared with yoghurt, boiled potatoes, sliced onion, green chilies, coriander leaves and few basic seasonings. This appetizing dip is then tempered with few fenugreek seeds, red chilies and mustard seeds in mustard oil. This takes this dish to a next level. However, the main highlight of this yummy preparation is the addition of some roasted and powdered sesame seeds. 

               Chukauni, which is tangy, creamy and spicy is a very popular dish from the Palpa region in Nepal. It is served with steamed rice, chapatti, batuk or sel roti. It can be enjoyed either warm or cold. So check out the step by step pictorial recipe to prepare this simple, yet comforting dish. 

Ingredients - 

• 1 cup yoghurt
• 1/4 cup water or as required
• 1 medium size potato, boiled & cubed
• 1 onion. sliced
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• 2 tbsp. sesame seeds, dry roasted & ground
• 1 tsp. roasted cumin powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. lime juice

Tempering - 

• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 1/4 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 1/4 tsp. turmeric powder

          In a bowl, take yoghurt, water, salt to taste and lime juice. Whisk for a smooth texture. 

          To it add roasted sesame powder, roasted cumin powder and red chili powder. Give it a stir. 

          Then add the boiled and cubed potato, sliced onion, chopped chilies and chopped coriander leaves. Mix well. 

          Heat oil in a small pan and temper with fenugreek seeds. dry red chilies and mustard seeds.

          After it stops spluttering, switch off the flame and add the turmeric powder. 

          Give it a stir and immediately pour this tempering over the prepared Chukauni. 

          Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

                       In a bowl, take yoghurt, water, salt & lime juice. Whisk for a smooth texture.

                        Add roasted sesame powder, roasted cumin powder & red chili powder. 

                        Give it a stir. 

 
                           Add the boiled & cubed potato, sliced onion, chopped chilies and

                           chopped coriander leaves. 

                                  Mix well. 

                        Heat oil in a small pan & temper with fenugreek seeds. dry red chilies

                        & mustard seeds. After it stops spluttering, switch off the flame and

                        add the turmeric powder.  Give it a stir.   

           

                              Immediately pour this tempering over the prepared Chukauni. 

                 Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

Soya Aloo Tikki (Soya Potato Cutlet / Patty)

 

           These yummy shallow fried cutlets, made of soya granules and potato is so easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. So choice is yours. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. 

           

            You can prepare these cutlets in advance and freeze them, to be fried at the time of serving. Serve them hot with any dip, green chutney or sauce / ketchup. So check out a quick step by step pictorial recipe to prepare these amazing healthy cutlets.

• 1 potato, boiled & mashed
• 1/2 cup soya granules
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander & mint leaves, chopped
• 1 tsp. nigella seeds
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1 tsp. garam masala 
• 1 tbsp. amchur powder (dry mango powder)
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 egg
• oil to shallow fry 

               Soak the soya granules in hot water for 10 minutes. Drain well and mix together with all the other ingredients, except oil. 

               Make cutlets of desired shape out of this mix and refrigerate for 30 minutes. (Wet your hands with water while shaping the cutlets).

               Heat oil in a pan and shallow fry the cutlets in batches, till golden brown on both sides. 

              Drain on a kitchen towel and serve them hot with green chutney, any dip or tomato ketchup.

                                Mix together all the above mentioned ingredients, except oil. 

                   Make cutlets of desired shape out of this mix & refrigerate for 30 minutes. 

                            Heat oil & shallow fry the cutlets till golden brown on both sides. 

                                 Drain on a kitchen towel.

                              Serve them hot with green chutney, any dip or tomato ketchup.

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. 

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).