Narkel Potol - Pointed Gourd / Parwal curry in coconut gravy
Baisali's homely kitchen
Baisali's homely kitchen
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Ingredients

  • 8 pieces of Potol or Parwal
  • 300 gm in weight
  • 1 ½ inch long fresh Ginger
  • 1 tsp Cumin seeds
  • 1 or 2 Bay leaves
  • 1 inch Cinnamon broke into 2 pieces 2 cloves 1 or 2 Green Chili (you can use more according to
  • your taste)
  • ½ cup grated Coconut
  • 2 tbsp Coconut Milk
  • 1 tbsp Ghee
  • 1 tsp Turmeric powder (optional)
  • 1 tsp Kashmiri Red Chilli powder (you may use more if
  • you want)
  • 1 tsp Cumin / Jeera powder
  • 1 tsp Coriander powder
  • Salt and sugar as per taste
  • 6 tbsp Vegetable Oil ( To make this an authentic
  • Bengali preparation you can use mustard oil but I used a 50:50 mixture of
  • Sunflower and Mustard Oil )
  • ½ tsp Garam Masala

Instructions

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