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This is a traditional Bengali recipe of Parwals / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic taste and flavour. Potol lovers like me will surely love this dish. Very delicious, they can be enjoyed either with rice or chapatis.
awesome
Marinate the parwal pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.
Heat remaining oil and temper with bay leaf, dry red chili, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry on a medium flame till light brown. Add the ginger-garlic paste and all the dry spices. Fry well till the oil separates.
Now add the yoghurt and stir fry for a minute. Then add the fried parwals and mix well. Add 1/2 cup water and simmer, covered for 2-3 minutes or till the oil leaves the sides of the pan.
Transfer to a serving dish and garnish with coriander leaves and fresh red chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapattis.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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