Potol/Parval/Parwal (Pointed Gourd) is a vegetable which is widely used in Odiya Cuisine.
It’s a versatile vegetable with a lovely taste.
Lets’ prepare Alu Parwal curry and relish with hot steamed rice.
Ingredients for Alu Parwal Curry
Parwal/Pointed Gourd – 6 to 8 numbers ( Rinse the Parwals , scrape the skin and remove the both pointed ends. Cut each parwal into two to three pieces lenghwise)
Alu/Potato – 2 numbers ( Rinse the potatoes and cut each potato into 4 equal pieces)
Tomatoes – 2 numbers
Onions – 2 numbers ( Chopped finely)
Garlic – 7 to 8 cloves
Ginger – 2 tsp chopped
Red chilli powder – 1 tsp
Turmeric powder – 2tsp
Cumin/Jeera – 2 tsp
Coriander Seeds – 1 tsp
Salt – to taste
Sugar – 1 tsp
Garam Masala Powder – 1tsp
Mustard Oil – 6 tbsp
Fresh Coriander leaves – 2 tsp chopped finely (For garnishing)
Heat a kadhai/flat bottomed pan. Pour 2 tbsp oil. Wait till the oil start to smoke. Then fry the Potatoes adding a little turmeric and salt. Fry till the potatoes turns slightly brown. Then remove the potatoes from oil and keep aside. Then in the same oil fry the parwals adding a liitle turmeric and salt. Fry well till the Parwals turnd golden brown. Remove from oil and keep aside.
In the meanwhile boil the tomatoes in required water.And remove the tomatoes from water after the skin of the tomatoes start coming out.
Prepare a paste by grinding one onion, garlic , ginger, cumin coriander seeds and the boiled tomatoes.
Then add the remaining oil in the pan. Put 1 tsp sugar and wait till the sugar starts caramelizing. Take care to lower the heat when putting the sugar and add the remaining chopped onions at once when the sugar just starts melting. Fry the onions till they turns golden brown. Then pour the prepared paste , the turmeric powder, salt and chilli powder. Saute the masala in a low heat till the raw smell of masala goes away.
Then add the fried potatoes and parwals and mix well in a high heat.
Pour 2 cups of hot water into the pan and mix well. Then cover with a lid and simmer for 10 minutes.
Then finish off with adding Garam masala and chopped coriander leaves.
Pair this alu parwal curry with some hot steamed rice and relish it’s taste.
Always choose Parwals which are green in colour.While cutting the parwals, if you come across yellowish fiber inside of the parwals then discard them as well as the hard seeds.