Aam Shorshe Potol Bhapa (Steamed Mango Mustard Parwal / Pointed Gourd Curry - Bong style)

 

           Check out this irresistible Bong delicacy of Parwal /Pointed Gourd steam cooked in a yummy raw mango-mustard-coconut gravy. It is a take on the most popular Aam Shorshe Chingri / Ilish Bhapa, where prawns or Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as pointed gourd being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the sautéed parwal and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

• 5-6 pointed gourd / parwal / potol / Pointed Gourd, scraped & sliced into half
• 2 tbsp. fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 6-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1/2 of a small raw mango, roughly chopped
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• extra raw mustard oil 

           Grind the green chilies, mustard, raw mango, cashew nuts and coconut to a smooth paste. 

          To it add the coriander leaves, yoghurt, salt, turmeric powder and 1 tbsp. mustard oil. Mix well. Keep aside. 

           Marinate the sliced parwal with a pinch of salt and turmeric powder for 5 minutes. 

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

          In a bowl, mix the mustard paste along with the fried pointed gourd. 

          Transfer the contents into a steel tiffin box (container) with a lid. Place 2-3 green chilies on the top.

          Pour some water in a pan and place the closed steel tiffin box in it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of cashew nuts in place of poppy seeds, as the former is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product was simply out of this world. 

      

                     Marinate the parwal with a pinch of salt & turmeric powder

                     for 5 minutes.

             Heat 1 tbsp. mustard oil & sauté the parwal till light brown.

         

                     Grind the green chilies, mustard, raw mango, cashew nuts & 

                     coconut to a smooth paste. To it add the coriander leaves, 

                     yoghurt, salt, turmeric powder & 1 tbsp. mustard oil. Mix well. 

                              Add the fried parwal and mix well.

                       Transfer the contents into a steel tiffin box with a lid. Place 

                       2-3 green chilies on the top.

      Pour some water in a pan & place the closed steel tiffin box in it. 

  

                             Cover the pan and steam cook for 12-15 minutes. 

                                   Once it has cooled down, open the lid.

                        

                     While serving, drizzle some extra raw mustard oil if you wish 

                     and serve with hot steamed rice. 

Shorshe Potol (Pointed Gourd / Parwal in Mustard Sauce - Bong style).

 

          This is a traditional Bengali style Pointed Gourd curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds and potol means pointed gourd / parwal. Coconut and poppy seeds can also be added according to individual preference.

           It is a most popular vegetarian dish among the Bengali crowd. This summer veggie can also be prepared without onion and garlic too. Shorshe potol recipe is mostly a semi dry curry which is enjoyed with steamed rice. However, there is no harm in serving with chapatis too. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 8-10 Pointed Gourd (Parwal / Potol)
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds(kalonji)
• 3 green chilies, slit
• 1 onion, sliced
• 3 cloves garlic, sliced
• 2 tbsp. mustard seeds, soaked for 10-15 minutes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

          Cut both the edges of the Pointed gourd and partially peel them. Make two 1" slits on either side. Wash and drain well. 

          In a mixi, blend the soaked mustard seeds along with 1 green chili, a pinch of salt and some water. Keep aside.

          Heat 1 tbsp. oil in a kadai / pan and shallow fry them till light brown. Keep aside. Heat remaining oil and temper with nigella seeds and remaining green chilies. Sauté for a few seconds. 

          Add the onions and garlic and sauté till light brown. Then add turmeric powder and salt to taste. Give it a stir and add the sautéed pointed gourd. Mix everything well and add 1 & 1/2 cups water.

          Cover and cook on a low flame till it is soft. At this point add the mustard paste and simmer for another minute. 

          When done, switch off the flame and drizzle the remaining 1 tsp. oil. Garnish with chopped coriander leaves and serve with hot steamed rice.

                    Cut both the edges of the Pointed gourd & partially peel them. Make two

                    1" slits on either side. Wash and drain well. 

                             Heat 1 tbsp. oil & shallow fry them till light brown. Keep aside. 

                 Heat remaining oil & temper with nigella seeds & remaining green chilies.

                                  Add the onions and garlic and sauté till light brown. 

                                 Then add turmeric powder and salt to taste. Give it a stir.

                       Add sautéed pointed gourd. Mix well & add 1 & 1/2 cups water. Cover 

                       & cook on a low flame till it is soft.

                           At this point add the mustard paste & simmer for another minute. 

                              When done, switch off the flame & drizzle remaining 1 tsp. oil. 

Garnish with chopped coriander leaves.

 Serve with hot steamed rice.