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Aam Shorshe Potol (Parwal cooked with Mustard-Raw Mango Paste - Bong Style)
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Bethica DasAam Shorshe Potol (Parwal cooked with Mustard-Raw Mango Paste - Bong Style)
#wm3 - Try out this yummy Pointed Gourd / Parwal curry that is both tangy and mustardy. It is an easy to prepare dish, that is slow cooked to perfection in a dum style. I have added a paste of raw mango, mustard, coconut and red chilies to the end product. So you get to experience a burst of flavours as you relish with hot steamed rice.
Ingredient
as per taste
salt
1/2 tsp.
turmeric powder
2-3 tbsp.
coriander leaves, chopped
1 tsp.
nigella seeds
2 tbsp.
fresh grated coconut
1 tbsp.
mustard seeds
Cooking instructions
* Step 1
Marinate the parwals with salt, turmeric powder, onion, garlic and coriander leaves for 10 minutes.
* Step 2
Grind the mustard, mango, coconut and soaked dry red chilies into a smooth paste. Keep aside.
* Step 3
Heat oil in a pan and temper with the nigella seeds. Add the marinated parwal and cook, covered on a low flame till done. Keep stirring at intervals and sprinkle water as and when needed.
* Step 4
Then add the ground paste and give it a toss. Cover and cook for a minute. Switch off the flame and keep it covered for 2-3 minutes.
* Step 5
Garnish with coriander leaves and serve with hot steamed rice or chapattis for a comfort meal.
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