Do you know the scientific name of this vegetable is “Trichosanthes dioica“?, don’t bother even I skipped pronouncing it properly. ‘Pointed gourd‘ is a vegetable known by a common name of “Parwal” or “Potol” in ‘Bengali’ is known to be a good source of vitamins and minerals. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. Well…enough of providing health benefit related information in here because, that’s not what we are going to talk in today’s blog post.
Today’s blog post is all about admiring this vegetarian dish widely cooked in every Bengali households especially cooked on pujo baris and on every special occasions. “Aloo Potoler Rasa” is a very common and famous Bengal recipe, this recipe is very delicious if, you are planning to go vegetarian it’s a must have recipe to taste then. The curry “rasa” is very rich and spicy in its flavor, the Potols and Aloos (pointed gourd and Potatoes) are properly fried in a heated oil before cooking in a thick gravy and served hot with rice, luchi, parathas or (moodi for breakfast). yummyyy…
Course : Main
Taste : Spicy and Rich
Time : 20-25 mins. approx.
|Pointed gourd (Parwal Partially Peeled- cut diagonally half small pieces)||250 gm|
|Potatoes (Partially Peeled-chopped like potato wedges)||1 large|
|Tomato Puree||1 small|
|Bengali Panch Phoron||1/2 tsp|
|Dried Red Kashmiri Chili||1|
|Ginger Shreds||1 tbsp|
|Cumin Powder||1 tsp|
|Coriander Powder||1 tsp|
|Turmeric Powder||1 tsp|
|Red Chili Powder||1 tsp|
|Garam Masala Powder||1 tsp|
|Salt||As Per Taste|
|Mustard Oil||To Cook|
“Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (nigella seeds), shorshe (mustard seeds), and a typically Bengali spice, called radhuni (ajmod in Hindi).”
- Add 1 tsp salt and 1 tsp turmeric powder in a bowl, put the pointed gourds in it, mix well.
- Fry the marinated Pointed Gourds in a heated mustard oil over a medium flame, till it changes color to slightly brown, once done, keep it aside.
- Similarly, fry the potato in the same heated oil, saute till it changes color to light golden, once done keep it aside.
How to Cook:
- Step 1: Heat mustard oil in a wok/pot, sprinkle 1 pinch hing, 1/2 tsp panch phoron, 1 dried kashmiri red chili and 1 bay leaf in the oil, fry/cook for a minute over a medium flame.
- Step 2: Add ginger shreds in the oil and cook till its fried aroma reaches your nose.
- Step 3: Add the Tomato Puree to the ingredients in the wok, saute well, add cumin powder, coriander powder, turmeric powder, red chili powder and garam masala powder. Mix well over a medium flame.
- Step 4: Put in the fried Pointed Gourd and fried Potatoes to the gravy, saute till the gravy coats all the ingredients properly, add salt and 1 tsp sugar, mix well.
- Step 5: Add 1 cup water (depending on the thickness you want) and cover the pot. Sear for 8-10 minutes over a medium flame, stir in between to avoid over burning the ingredients.
- Step 6: Add 1 tbsp ghee, mix well and turn off the flame. Serve hot with luchi or rice.
This is one of the easiest recipe one can cook and best served on days when you want to take a break from eating non-veg and enjoy some delicious and rich vegetarian dish. So, go ahead and try making this recipe to spice up your taste buds and let me know your views in the comment section below.
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