Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style)

Introduce

Chef :

Bethica Das

Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style)

#veganrecipes - Parwal or Pointed Gourd cooked with potatoes is a common and a favourite dish among Bengalis. It goes well with poori / chapattis. For a non-veg, version, it can be cooked with prawns. For the vegetarians, vadials / mangodi (lentil dumplings) along with green peas can be used.

Ingredient

8-10

Parwals, chopped into roundels of 1/2" thick

small potatoes in cubed

3-4 tbsp

mustard oil

1/2 tsp

cumin seeds

bay leaves

cardamoms

cloves

1 inch

cinnamon stick

green chilies slit

1 tsp

ginger-garlic paste

1/2 tsp

turmeric powder

1 tbsp

coriander-cumin powder

to taste

salt

1 tsp

garam masala powder

1 tsp

tomato paste/2 tomatoes (chopped)

For garnishing

chopped coriander

Cooking instructions

* Step 1

Heat 2 tbsp. oil in a pan and saute the Parwals till light brown. Keep aside. Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.

* Step 2

Add the potatoes and saute till light brown. Add the ginger-garlic paste, coriander-cumin powder, turmeric powder, tomato paste and garam masala powder mixed with a little water.

* Step 3

(If using chopped tomatoes, saute the masala paste and add the tomatoes) Fry the masala till oil separates from the sides of the pan. Add the fried potatoes and the fried parwals, green chilies, salt to taste and 1 1/2 cups water.