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
• salt 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 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. 

Lau Muger Dal Torkari (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

          Here is a simple and a delicious side dish made from Bottle gourd (Lauki) and split moong dal in a Bengali style. In this Bengali version of mine, I added few bori (dried lentil dumplings). However, prawns and fish head can be added for the non. veg. version. I usually prepare this dish when I want something simple, yet healthy. 

                  Light on the stomach no doubt, it requires minimum of spices and best had with chapattis. It can also be enjoyed as a side dish with rice too. The use of mustard oil gives it an authentic touch and flavor. So check out the step by step pictorial recipe to prepare it. 

               Bottle gourd is considered light on the stomach and instead of preparing on its own, addition of a little bit of fried moong dal and fried bori enhances the flavor and also gives a slight crunch to the dish. I also love adding lots of chopped coriander leaves and a tsp. of ghee to the end product. 

• 1 medium size lau (bottle gourd / Lauki), finely chopped
• 2-3 tbsp. split moong dal (split green gram), dry roasted & soaked for an hour
• 2 tbsp. mustard oil
• 10-12 bori / fried lentil dumplings / mangodi
• 1 tsp. cumin seeds
• 2 bay leaves
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder 
• handful of coriander leaves, chopped
• 1 tsp. ghee 

 

          Heat oil in a pan and fry the bori till golden in colour. Drain and keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds. 

          Now add the bottle gourd, salt to taste, turmeric powder, roasted & soaked moong dal and green chilies. 

          Cover and cook on a low flame till the bottle gourd turns soft and the moisture dries up. 

          Add roasted cumin powder, fried bori and 1/2 cup water. Cover and cook till done.

          Switch off the flame. Add coriander leaves and ghee. Mix well and serve with hot steamed rice, paratha or chapattis. 

                              Heat oil & fry the bori till golden in colour. Drain & keep aside. 

                 Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds. 

                   Add bottle gourd, salt, turmeric powder, soaked moong dal & green chilies.    

                  Cover & cook on a low flame till the lauki turns soft & moisture dries up. 

                                 Add roasted cumin powder, fried bori ......

& 1/2 cup water. Cover & cook till it is done. 

                             Switch off the flame. Add coriander leaves & ghee. Mix well.

                                  Serve with hot steamed rice, paratha or chapattis. 

Muger Dal diye Lau Ghonto (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

           Here is a simple yet a delicious side dish made from Bottle gourd and split moong dal in a Bengali style. I usually prepare this dish when I want something easy, hassle free and a healthy recipe. Light on the stomach no doubt, it requires minimum of spices and best had with hot steamed rice, parathas or chapattis. The use of mustard oil gives it an authentic touch and flavor. I also love adding lots of chopped coriander leaves along with its stems and a tsp. of ghee to the end product for a good aroma. 

          

         In many Bengali homes, this particular veggie is made in various ways, sometimes on its own and at times in combination with bori (dried lentil dumplings / vadi). For the non-veg. version, it is cooked with prawns or fish head.

          The addition of a little bit of fried moong dal and /or fried bori / vadi enhances the flavor and also gives a slight crunch to the dish. 

• 1 medium size bottle gourd, finely chopped 
• 1/4 cup split moong dal (split green gram), dry roasted & soaked for an hour
• 1-2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2- 3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder 
• 1 cup coriander leaves, chopped
• 1 tsp. ghee 

          Heat oil in a pan and temper with cumin seeds, green chilies and bay leaves. Sauté for a few seconds.

          Now add the bottle gourd, salt, turmeric powder, roasted cumin powder and soaked moong dal.

          Mix well and cook, covered on a low flame till the bottle gourd turns soft and the moisture dries up. Water can be sprinkled at intervals if it sticks to the bottom of the pan.

          When done, add the coriander leaves and ghee. Give it a stir and serve with hot steamed rice, paratha or chapattis. 

Olkopi Koraishutir Ghonto (Kohlrabi / Knol Kohl & Green Peas Curry - Bong style)

 

            This humble veggie has a lot of nutritional benefits and is considered low in calories and should be included in our daily diet. It may not be too popular,, but if cooked properly with a combination of spices, it tastes absolutely yummy. I prepared it with an addition of some green peas and dried lentil dumplings, the Bong way. It goes well as a side dish with chapattis or with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 2 Olkopi (Kohlrabi), cubed & steamed
• 1/3 cup green peas (fresh / frozen)
• 2-3 tbsp. mustard oil
• 8-10 bori (dried lentil dumplings)
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1" cinnamon
• 3-4 cloves
• 1 bay leaf
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 3-4 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves 

          In a bowl, mix together the ginger-garlic paste and all the dry spices along with some water to make a smooth paste. Keep aside. 

          Heat oil in a pan and fry the bori till light golden brown. Remove and keep aside.

          Temper the same oil with bay leaf, cardamom, cloves, cinnamon and cumin seeds. Sauté for a few seconds. 

          Now add the chopped onion and sauté till light brown. Then add the spice paste and sauté till the oil leaves the sides of the pan.

          Add the steamed olkopi and sauté for 4-5 minutes on a low flame. Now add the green peas, green chilies and 1 cup water. Cover and simmer on low flame till almost done.

          Now add the fried bori and continue to cook till the gravy thickens. Add ghee and coriander leaves. Give it a toss and serve either with rice or chapattis.

                                  Cut the Olkopi into small cubes and steam them. 

                                   Heat oil & fry the bori till light golden brown. Keep aside.

                    Temper the oil with bay leaf, cardamom, cloves, cinnamon & cumin seeds. 

                                  Add the onion and sauté till light brown. 

                             Add the spice paste & sauté till the oil leaves the sides of the pan.

                              Add the steamed olkopi & sauté for 4-5 minutes on a low flame. 

      Add green peas, green chilies & 1 cup water. Cover & simmer on low flame 

till almost done.

                                 Add the fried bori & continue to cook till the gravy thickens. 

Add ghee & coriander leaves.

                                 Serve either with rice or chapattis.

Kancha Kumror Torkari (Raw Pumpkin Curry - Bong style)

 

          Raw Pumpkin is quite a favorite veggie among most of the Bong crowd. This is a very easy and a simple stir fry recipe that turned out simply awesome. I cooked in mustard oil for an authentic flavor. However, do not forget to drizzle a little bit of extra raw mustard oil to the end product for that extra zing. 

          For some variation, you can add potatoes, bori (dried lentil dumplings), boiled black chickpeas or some prawns for a non-veg. version. It goes absolutely well with hot steamed rice, chapatti or luchi (poori) for a great comfort food. 

• 800 gms. raw pumpkin, partly skinned & cubed
• 2+1 tbsp.  mustard oil
• 2 bay leaves 
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. panch phoron 
• 1 tsp. grated ginger
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. chopped coriander leaves

          Heat 2 tbsp. oil in a kadai / pan and temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds. 

          Then add the green chilies and ginger. Stir fry for a few seconds more. Now add the cubed raw pumpkin and all the dry spices.

          Mix everything well and cover and cook on a low flame. Sprinkle some water at intervals. When done and the pumpkin has turned soft, switch off the flame.

          Drizzle the remaining mustard oil and garnish with chopped coriander leaves. Serve with hot steamed rice, chapattis or luchi (poori).