Traditionally Parwal(pointed gourd) or Potol as we bengalis call it is cooked in many ways. I have eaten stuffed parwal many a times and this dish is an improvisation based on all those dishes
Doi Potol or Dahi Parwal an authentic and rich Veg recipe of Bengali Cuisine. Potol/parwal a summer vegetable is a good source of carbohydrates, vitamin b and vitamin c
Chopped Coriander – ¼ cup. Peel the pumpkin & potato skin and cut. Wash and drain. and add fenugreek seeds, green chilli, turmeric powder and asafetida
Today, I am going to share an elite vegetable preparation with a non veg twist which is considered as one of the most conventional and humble Bengali delicacies, PotolerDorma/Potoler Dolma or Stuffed Pointed Gourd Curry
Wash the ridge gourdand peel the skin. Hence I keep experimenting with it to cook some recipe which my hubby and daughter would at least like, may not be really love
As the summer is approaching, point gourds are getting more visible in the market and I could not resist myself having the very known taste of ‘Potol Aloor Dalna’
She liked the place and her new friends. It’s a nice day out for baby and mamma. Vegetables are always first preference for me, but as I told before my husband is very choosy in vegetables
I have added some potatoes along with parwal and cooked them in a fresh masala paste, this curry would go very well as a side dish for rotis, naans and pilafs
A simple and delicious combination of potatoes with green peas in a spiced gravy. Heat oil in a pressure cooker and add sliced onions, saute till they are slightly golden brown
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