During the scorching summer considerable amount of good quality PointedGourd (Potol) is found all over India & therefore it's obvious that various preparations of this vegetable will be found in every house
It is known as green potato colloquially in India. This recipe is known as aloopotolerdalna in bengali -potol stands for pointedgourd and dalna stands for curry
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 PointedGourdCurry
Pointed. gourd or Parwal or simply Bengali Potol is often not known of its health. 1 tsp Cumin / Jeera powder. the skin of the Potol (pointedgourd) and slit lengthwise 3~4 times. 50 mixture of mustard and sunflower oil) in a kadai/. 1 tsp Cumin / Jeera powder
we generally call ALOO - PEPER DALNA. Any weekday lunch /dinner is just perfect with such a veggie curry, dal, a fish curry and any kind of fritter with piping hot rice
Turai Aloo ki sabji is ready. Next add chopped ridge gourd and potatoes and finally soaked moong dal. So I tossed it with some potatoes and cooked it with yellow moong dal
Serve hot with rotis/chapathis. Peel and boil the potatoes and cut into small chunks and keep aside. Now add the fried parwal and boiled potatoes to it and stir thoroughly till the masala coats the vegetable well
Poppy Seeds / Posto is considered to be one of the most essential spices in a Bengali Kitchen. Add the green chilli ( you may add the green chilli at first also) and sprinkle one teaspoon of mustard oil on the top of the curry
Aloo Parwal (Potato and PointedGourd) step by step instructions. Aloo Parwal is one among those. Add potatoes and pointedgourd and then add turmeric powder and salt
Serve the delicious Shahi Parwal Curry as a side dish with rice/roti or pararha. Today we are going to make Shahi Parwal Curry, a delicious dish made with parwal
Wash and cut potato and snake gourd into small pieces. This dish is an authentic Bengali dish made of snake gourd as I am using "Paanch Phoron" ( mixture of Mustard, Cumin, Fenugreek, Black cumin and Sauf) which is the common phoron (tarka) in bengali veg curry and I love the aroma of that
Sprinkle ghee/clarified butter over the curry and stir well. 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 AloorDalna’
A simple and delicious combination of potatoes with green peas in a spiced gravy. Add enough water and let it cook for one whistle or till the potatoes and green peas are done
Comments
Log in or Register to write a comment.