Thursday, December 09, 2010

Potala Rasa - An Oriya Curry

One thing I really like about the locality I stay in, is the wide variety of options available for fresh produce. There are three big stores selling only fruits and vegetables and really fresh ones at that. Then there are four regular grocery stores, umpteen street carts around almost every corner selling fruits and mobile cartwallahs selling more stuff. Love, love!

I found some fresh parwals and had to get them, esp after seeing this post from Satrupa. This is only the second time I'm using potol/parwal/pointed gourd and the first time trying an Odiya dish. I did not have ginger. Then I forgot to add garam masala. Added a clove of garlic that the original does not call for. Plus my shortcut of adding coconut and tomato in the ground paste. Still, an absolutely delicious dish. Here is how I did it.

Potala Rasa

Ingredients:

1/2 kg parwal, slit lengthwise
1/2 tsp sugar
1/2 tsp turmeric
1 tbsp oil
Salt to taste

To grind:
2 onions, medium
Cinnamon - 1"
Coriander Seeds - 2 tsp
Garlic - 1 pod
2 green chilies
2 tbsp tomato puree
2 tbsp shredded coconut

Potala Rasa

Method:

Heat oil in a pressure pan and fry the parwals for 3-4 minutes. Keep aside.
To the same pan, add the ground masala. Fry for 4-5 minutes, until the raw smell is gone.
Add turmeric, sugar and salt. Mix well.
Slide in the parwals. Cover and cook for one whistle.
If using a regular pan, add a couple tbsps of water. Then cover and cook until soft.
Serve with rotis.

Be sure to check the original recipe here. Thanks, Satrupa!

12 comments:

Santosh Bangar said...

parwal is looking tempting

Kurinji said...

so tempting...

Sharmila said...

The sauce does not look thin at all Vani. Looks absolutely perfect! :-)

Priya said...

Delish, very tempting..

Bong Mom said...

The sauce looks perfect Vani. Your parwals are so fresh too

Satrupa said...

Dear Vani,

Thanks for trying this recipe. It looks perfect !! I am glad you tried it and I hope you enjoyed eating it as much.
And the sauce has the right consistency .... not thin at all :)

Cheers,
Satrupa

http://satrupa-foodforthought.blogspot.com

Vani said...

Thanks, Santosh, Kurinji, Priya :)

Sharmila, San, Satrupa - will remove the runnier line since you guys think it is fine. thanks :)

Kannada Cuisine said...

Wow..looks very good

sunila said...

V, I love parwal cooked any which , way ,esp simple fry,such a delectable crunchy veg.ur dish looks droolworthy...

Jayashree said...

I've never bought parwal 'coz I don't know what it tastes like. This dish looks good....and I am tempted to try it out.

Vani said...

Smitha - thanks :)

Suni - good to see your comment :) I never tried parwals until recently. Better late than never, lva?

Jay - I had not even seen these veggies until I moved to Bangalore. Nice vaggie - takes on the flavors of the masala easily. Do try at least once.

Cham said...

I ve seen this veggie here, but knew how to cook. This one sounds and look delicious!