Potoler (Parwal) Korma - Traditional Bengali Cuisine

Potoler (Parwal) Korma - Traditional Bengali Cuisine

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 4

  • potol (parwal / pointed gourd), cut lengthwise 8-10 nos

  • mustard oil 4 tsp

  • panch phoron (Bengali five spice mix) 1 tsp

  • dry red chilies 1-2 nos

  • bay leaves 2 nos

  • onion, chopped 1 nos

  • garlic cloves 2-3 nos

  • mustard seeds 1 tbsp

  • cashew nuts 8-10 nos

  • fresh grated coconut 1 tbsp

  • green chilies 1-2 nos

  • turmeric powder 1/2 tsp

  • salt or to taste 1 tsp

Directions

  • 01

    Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.

  • 02

    Heat 1 tbsp. oil and fry the parwals till light brown. Keep aside.

  • 03

    Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.

  • 04

    Add the onion and fry till light brown. Add the fried parwals, ground paste, salt and turmeric powder. Mix well and add 1-2 cups water.

  • 05

    Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.

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