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 light curry, stuffed, when guests come. When it starts to get little old / ripe, we love to have it fried accompanied by daal / lentil curry and rice. For us it a heavenly dish. Oh, not to forget to squeeze some lemon juice on top of the dal rice. Only few places of India are fond of this veggie, right? Many among the Bengalis too do not like it. However, our families have it way too much during the summers. I too buy it whenever in site. Of all the kinds with it, I love it in this humble curry with potato & regular Bengali curries.
As thought, I will compile as much Bengali authentic dishes here as possible. A Bengali summer dish is called ALOO POTOL ER DALNA. Today, the mood I am set in, I wished to share with this simple, everyday curry from my family; perhaps done the same way in most of the Bengali families; without onion & garlic.
INGREDIENTS :
Pointed Gourd : 8
Potato 2 medium sized
Tomato : 1 medium sized
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]
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]
METHOD :
Peel the potatoes and the pointed gourds, the latter keep gap and peel. 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 and add the washed & chopped tomato. Saute for 3-4 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.
It is to be served with steaming hot rice. On that day, we also had "palong shaak er ghonto & radhuni phoron tomato dal" alongside!
Peel the potatoes and the pointed gourds, the latter keep gap and peel. 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 and add the washed & chopped tomato. Saute for 3-4 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.
It is to be served with steaming hot rice. On that day, we also had "palong shaak er ghonto & radhuni phoron tomato dal" alongside!
Gourd is always healthy and cooked in the spicy curry, this had to be our fav as well.
ReplyDeleteThank you so much Navaneetham.... typical of my place....
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