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Potoler (Parwal) Korma - Traditional Bengali Cuisine

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Potoler (Parwal) Korma - Traditional Bengali Cuisine

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min

Ingredients

Serves : 4
  • 8-10 nos potol (parwal / pointed gourd), cut lengthwise
  • 4 tsp mustard oil
  • 1 tsp panch phoron (bengali five spice mix)
  • 1-2 nos dry red chilies
  • 2 nos bay leaves
  • 1 nos onion, chopped
  • 2-3 nos garlic cloves
  • 1 tbsp mustard seeds
  • 8-10 nos cashew nuts
  • 1 tbsp fresh grated coconut
  • 1-2 nos green chilies
  • 1/2 tsp turmeric powder
  • 1 tsp salt or to taste

Directions

  • Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
  • Heat 1 tbsp. oil and fry the parwals till light brown. Keep aside.
  • Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.
  • 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.
  • Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
Bethica Das

Bethica Das

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#Tags

Vegetable Weeknight Spicy Medium less than 30 Mins Stove Top For Large Groups Served Hot Curries Vegetarian