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Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)

Feb-04-2018
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) RECIPE

Shorshe potol is my fav among all the potol preparations and I cook it usually with kasundi sauce as it is easy to make. No grinding involved and it also turns out very yummy and lip smacking. I simply enjoy with plain steamed rice. In fact I need nothing else.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. 8-10 Potol (Parwal / Pointed Gourd)
  2. 1 onion, sliced
  3. 1 tbsp. mustard paste / kasundi paste
  4. 1 tsp. coriander-cumin powder
  5. salt to taste
  6. 1/2 tsp. turmeric powder
  7. 2 green chilies, slit
  8. 1 tsp. tomato paste / 1/2 cup tomato puree
  9. 1 tsp. ginger-garlic paste
  10. 3 tbsp. mustard oil
  11. 1/2 tsp. kalonji (nigella seeds )
  12. 1 tsp. coriander leaves, chopped

Instructions

  1. Scrape the Parwals and chop them lengthwise. Heat 2 tbsp. oil and shallow fry them till light brown. Keep aside. Heat the remaining oil and temper with kalonji and green chilies.
  2. Add the onions and saute till light brown. Then add the ginger-garlic paste, mustard paste, tomato paste, turmeric powder and coriander-cumin powder mixed with little water.
  3. Saute till oil separates from the sides of the pan. Add the fried Parwals, salt and 1 1/2 cups water. Cover and cook on low flame till it is soft and the gravy is slightly thick. Serve, garnished with coriander leaves.

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