Aloo potala rasa (Aloo parwal gravy) | How to make Aloo potala rasa (Aloo parwal gravy)

By Shashwatee Swagatica  |  8th May 2018  |  
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Aloo potala rasa (Aloo parwal gravy)by Shashwatee Swagatica
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

26

0

About Aloo potala rasa (Aloo parwal gravy) Recipe

Alu Potala Rasa is the spicy gravy based curry of Odisha, made with potala (pointed gourd) and alu (potatoes).Potala is the Odia name for Parwal or Pointed Gourd and Rasa means gravy.  It is traditionally cooked with mustard oil, the aroma of mustard oil complements the other flavors of this gravy really well . Few added coconut and poppy seeds also in the masala paste. But I prepared it in a much simpler way. Try this flavorful aloo potala rasa and make your family and guests asking for more and more.

Aloo potala rasa (Aloo parwal gravy)

Ingredients to make Aloo potala rasa (Aloo parwal gravy)

  • Pointed gourd 6-8
  • potato 2-3
  • mustard oil 4tbsp
  • Bayleaf 2
  • Dry red chilli 2
  • cinnamon 1
  • cardamom 2
  • clove 3-4
  • Black pepper 4
  • cumin seeds 1tsp
  • onion 1 chopped
  • tomato 1 chopped
  • Green chilli 2slited
  • red chilli powder 1tsp
  • turmeric powder 1 tsp
  • sugar 1 tsp
  • salt to taste
  • For masala paste -
  • onion 1/2 chopped
  • Garlic 5 cloves
  • ginger 1'' chopped
  • cumin seeds 1tsp
  • coriander leaves chopped 2tbsp for garnishing

How to make Aloo potala rasa (Aloo parwal gravy)

  1. TAKE 5-6 PARWALS/POINTED GOURD AND 2 POTATOES.
  2. WASH THE PARWAL AND SCRAPE THEM LIGHTLY WITH KNIFE ,CUT THE ENDS AND CUT THEM HALF HORIZONTALLY.
  3. HEAT MUSTARD OIL IN A KADHAI.
  4. ADD TURMERIC POWDER.
  5. FRY THE PARWALS
  6. SQUEEZE OUT THE WATER BY PRESSING IN BETWEEN.
  7. FRY THE POTATOES TOO.
  8. IN THE REMAINING OIL ADD SUGAR.
  9. WHEN SUGAR WILL CARAMALISE ADD CUMIN SEEDS.
  10. ADD BAYLEAVES, DRY RED CHILLI, CINNAMON, CARDAMOM, CLOVE, BLACK PEPPER.
  11. ADD CHOPPED ONION.
  12. SAUTE A MIN.
  13. ADD CHOPPED TOMATO,
  14. SLITED GREEN CHILLIES,
  15. SALT TO TASTE.
  16. SAUTE.
  17. ADD TURMERIC POWDER, RED CHILLI POWDER.
  18. MIX.
  19. ADD 1-2TBSP WATER IF REQUIRED.
  20. ADD THE MASALA PASTE.
  21. MIX WELL.
  22. STIR IN BETWEEN AND COOK FURTHER TILL OIL LEAVES SIDES OF THE KADHAI.
  23. ADD FRIED PARWAL AND POTATOES.
  24. MIX WELL WITH THE MASALA.
  25. ADD LITTLE WATER.
  26. MIX WELL.
  27. ADD SALT TO TASTE.
  28. ADD WATER AND MIX WELL.
  29. CHECK WHETHER POTATOES ARE COOKED OR NOT.
  30. FINALLY ADD CHOPPED CORIANDER LEAVES AND SWITCH OFF.

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