Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

Introduce

Chef :

Bethica Das

Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

#traditional - Potol (Parwal / Pointed Gourd) cooked with potatoes and prawns is a traditional and a favourite dish among most Bengalis. It is cooked in mustard oil for an authentic flavour and is served with either plain rice, chapati or poori. For a vegetarian version, bodi (dried lentil dumplings) is added instead of prawns. A tsp. of ghee to the end product enhances the flavour of the curry.

Ingredient

10-12

Potol (Parwal/Pointed Gourd), scraped & chopped into roundels

potato, cubed

1/2 cup

prawns, deveined & cleaned

3-4 tbsp.

mustard oil

cinnamon stick

2-3

green cardamoms

4-5

cloves

bay leaves

1/2 tsp.

cumin seeds

1 tbsp.

ginger-garlic paste

1 tsp.

roasted cumin powder

1/2 tsp.

roasted coriander powder

1/2 tsp.

turmeric powder

2-3

fresh chilies, slit

1 tsp.

red chilli powder

1 tsp.

ghee

tomato, chopped

1 tsp.

coriander leaves, chopped

1/2 tsp.

garam masala powder

to taste

salt

Cooking instructions

* Step 1

Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.

* Step 2

Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

* Step 3

Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates.