Its start of summer back home. The markets will be flooded with young pointed gourds/parwal/potol.
We usually prepare different kinds of curries with it.... dry gravy or otherwise. When it starts to get little old/ripe, we love to have it fried accompanied by daal and rice. For us it a heavenly dish. Oh, not to forget to squeeze some lemon juice on top of the dal rice. The rest of India perhaps is not so fond of this veggie.
As thought, I will compile as much Bengali authentic dishes here as possible. A curry with potatoes and pointed gourd is most common at our place, we call it ALOO POTOLER DALNA. Today, I wished to share with you the authentic Bengali recipe of ALOO POTOLER DALNA. Let us do it....
Pointed Gourd : 8
Potato 2 medium
Ginger Paste : 1 tbsp
Cumin Powder : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1 tsp
Salt : As required
Sugar : 1/2 tsp
Cumin Seed : 3 pinches
Bayleaf : 1
Cinnamon Powder : 3 pinches
Green Cardamom Powder : 2 pinches
Ghee : 1 tsp
Oil : 4 tbsp[mustard]
Peel the potatoes and the pointed gourds. Cut the pointed gourd half, the potatoes into four pieces.
Wash them and apply salt and turmeric. Heat oil in a wok, fry both in batches. Keep aside.
Temper oil with cumin seeds, bayleaf . Add the ginger paste. Saute for 2 minutes, add the cumin powder, turmeric powder, salt, red chilli powder. Saute for 1 minute.
Add the potato pieces first. Coat very well with the spice mix. Add 1 cup water and cover cook for 3 minutes.
Uncover and add the pointed gourds. Stir and cover cook for 4 minutes.
Uncover and add the cinnamon and green cardamom powder, sugar and ghee. Stir well and cook for another 1 minute. Done.
To be served with steaming hot rice.