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. 

Potoler Tel Jhal (Parwal / Pointed Gourd Curry - Bong Style)

          This is a traditional Bengali recipe where the parwal is cooked in a simple curry form. 'Tel' means oil and 'Potol' means parwal / pointed gourd in the local lingo. I have no idea where the name has come from. But it sure tastes really yummy though it is cooked in a lot of oil. It is a very easy recipe with minimum effort but with maximum flavor.

          All parwal lovers will simply love this yummy dish. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti / chapati. So give it a try by checking out the step by step pictorial recipe to prepare this awesome regional delicacy.

• 8-10 Parwal / pointed gourd
• 3-4 tbsp. mustard oil 
• 1 tsp. nigella seeds 
• 2 dry red chilies
• 4 green chilies
• 1" ginger
• 1 tomato, roughly chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. mustard oil to garnish
• 1 tbsp. coriander leaves, chopped

           Blend 2 green chilies, ginger and tomatoes to a fine paste without adding any water. Keep aside.

           Scrape the Parwals and slit them slightly from both ends slightly. Heat 1 tbsp. oil in a pan and fry the Parwals till light brown. Drain and keep aside. 

          Heat remaining oil and sauté the kalonji and dry red chilies for a few seconds. Add the onion and sauté till light brown. 

          Now add the ground paste, turmeric powder and roasted cumin powder. Sauté on a medium flame till the oil separates.

          Add 3/4 cup water, red chili powder, salt to taste, remaining 2 green chilies and the fried parwals. 

          Mix well and cook, covered till the parwals are soft and the gravy thickens to a desired consistency. 

          When done, add raw mustard oil and coriander leaves. Serve with hot steamed rice, pulao, plain biryani, paratha or chapattis.

                      Blend 2 green chilies, ginger & tomatoes to a fine paste without adding 

                      any water. Keep aside.

                              Heat 1 tbsp. oil & fry the Parwals till light brown. Keep aside. 

                       Heat remaining oil & sauté kalonji & dry red chilies for a few seconds. 

                                  Add the onion and sauté till light brown. 

                     Add the ground paste, turmeric powder & roasted cumin powder. Sauté 

                     on a medium flame till the oil separates.

                        Add 3/4 cup water, red chili powder, salt to taste, remaining 2 green 

                        chilies and the fried parwals. Mix well & cook, covered till the parwals 

                        are soft and the gravy thickens to a desired consistency. 

   When done, add raw mustard oil and coriander leaves.

                        Serve with hot steamed rice, pulao, plain biryani, paratha or chapattis.