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Ingredient
Chaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bengali style)
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Chef :
Bethica DasChaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bengali style)
#sc4 - This is a traditional Bengali homemade delicacy where parwal is typically cooked along with some fragrant Gobindobhog Rice. I added some prawns to it. You can skip it and add some fried vadi (dried lentil dumplings) instead for a veg. version.
Ingredient
3-4 tbsp.
mustard oil
4
cloves
1 tsp.
cumin seeds
1 tsp.
ginger-garlic paste
to taste
salt
1/2 tsp.
turmeric powder
1 tsp.
coriander-cumin powder
1/2 tsp.
garam masala powder
1 tsp.
ghee
as required
coriander leaves to garnish
Cooking instructions
* Step 1
Scrape & cut the veggies lengthwise. Heat 2 tbsp. oil in a kadai / pan and shallow fry the potatoes and parwals separately till light brown. Remove and keep aside. Heat remaining oil and sauté the prawns for a minute and keep aside.
* Step 2
Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
* Step 3
Now add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
* Step 4
Add the soaked rice and stir fry for a minute. Then add the fried parwals, potato and prawns. Mix everything well.
* Step 5
Add 2 cups of water and cook, covered, on a low flame till the veggies and rice are soft and the gravy is thick to a desired consistency.
* Step 6
When done, add ghee and give it a stir. Garnish with coriander leaves and serve with hot steamed rice or any flat Indian bread.
Note: if there is a photo you can click to enlarge it
Tag
30 Minute
Parwals (pointed gourd), scraped and cut lengthwise
potato, cut lengthwise
prawns, cleaned, shelled & deveined
Gobindobhog / Basmati rice, soaked for 30 minutes
Mustard oil
dry red chilies
Bay leaves
cinnamon
green cardamoms
cloves
cumin seeds
onion, chopped
ginger garlic paste
Salt
turmeric powder
Coriander Cumin Powder
garam masala powder
Ghee
coriander leaves to garnish
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