Chal Potol—Nobo borsho special—Potol with Fragrant Rice—Bengali vegetarian recipe
Chal potol (parwal) recipe:
Chal potol (parwal) recipe: Chaal potol is my mother in law’s recipe specialty that she makes on special occasions in the summer months—specially for Noboborsho or Poila Baishakh lunch. Potol (pointed gourd) and aloo is cooked with short-grained, perfumed rice like gobindobhog, and garnished with raisins and cashews for an extra flourish. This Bengali niramish (vegetarian) recipe of potol or parwal aloo’r tarkari is one of our favourite ways to eat potol.
Potol (pointed gourd) and aloo is cooked with short-grained, perfumed rice like gobindobhog, and garnished with raisins and cashews for an extra flourish. This Bengali niramish (vegetarian) recipe of potol or parwal aloo’r tarkari is one of our favourite ways to eat potol.
6 fried pointed gourds (whole)
100g gobindovog rice (cleaned & drained)
1 tsp ginger paste
1/2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
3/4 tsp salt
1.5 tsp sugar
3 green chilies
1 bay leaf
1/2 tsp cumin seeds
2 small sticks of cinnamon
2 green cardamoms
1/4 tsp garam masala powder
1 tsp ghee
Here I used 1 tbsp white oil for frying pointed gourds. Now heat again this remaining oil.
Add whole garam masala, cumin seeds, bay leaf for tempering.
On the other side, mix little amount of Luke warm water with ginger powder, cumin powder, coriander powder and turmeric powder & add into pan.
Saute on less medium flame
If oil spills out from spice
Add gobindobhog rice.
Fry well with sprinkle of water
When a nice aroma comes out, add fried pointed gourds
Add 2 green chilies, salt, sugar.
Add 3 cups of Luke warm water
Cover it on less medium flame
If rice is boiled and gravy is little thick, add garam masala powder & 1 tsp ghee.
Ready to serve.
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