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Potoler Rezala (Parwal / Pointed Gourd Curry)
Introduce
Chef :
Bethica DasPotoler Rezala (Parwal / Pointed Gourd Curry)
#2020fav - This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of some Potol (Parwal / Pointed Gourd) to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency.
Ingredient
Food ration :
3-4 servingsCooking time :
20-25 minutes
3 tbsp.
mustard oil
1 tbsp.
ghee
1-2
bay leaves
1/2 inch
" cinnamon stick
4
cloves
1 inch
" ginger
3-4
garlic cloves
1 cup
yoghurt
8-10
cashew nuts
1 cup
milk
to taste
salt
1 tsp.
kewra water
As required
chopped coriander leaves to garnish
1 tbsp.
coriander seeds
1 tsp.
cumin seeds
1
mace
pinch
nutmeg
1 tsp.
peppercorns
Cooking instructions
* Step 1
Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside.
* Step 2
Dry roast the spices & then grind. Scrape potol & give a slight slit on either sides.
* Step 3
Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside.
* Step 4
Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies.
* Step 5
Add ground onion paste & sauté for 1-2 minutes.
* Step 6
Add the dry spices & give it a stir. Now add yoghurt & simmer for 2-3 minutes.
* Step 7
Add fried parwals & mix well. Cover & cook till oil separates.
* Step 8
Add milk, salt & green chilies. Cover & simmer till gravy thickens
to the desired consistency. When done, add kewra water.
* Step 9
Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, rice, pulao, etc.
Note: if there is a photo you can click to enlarge it
Tag
Potol / Parwals / Pointed Gourds, scraped
Mustard oil
Ghee
Bay leaves
cinnamon stick
green cardamoms
cloves
dry red chilies
onion, roughly chopped
ginger
garlic cloves
yoghurt
cashew nuts
milk
Salt
green chilies
Kewra water
Chopped coriander leaves to garnish
coriander seeds
cumin seeds
mace
nutmeg
Peppercorns
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