Potoler Korma (Parwal / Pointed Gourd Curry) - Black gram urad dal

Ingredients

  1. 8-10 potol (parwal / pointed gourd), cut lengthwise
  2. 3 tbsp.+1 tsp. mustard oil
  3. 1 tsp. panch phoron (Bengali five spice mix)
  4. 1-2 dry red chilies
  5. 2 bay leaves
  6. 1 onion, chopped
  7. 2-3 garlic cloves
  8. 1" ginger
  9. 1 tbsp. mustard seeds
  10. 8-10 cashew nuts
  11. 1 tbsp. fresh grated coconut
  12. 1-2 green chilies
  13. 1/2 tsp. turmeric powder
  14. To taste salt
  15. 1 tbsp. coriander leaves to garnish

Steps

  1. Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
     
     
  2. Heat oil and fry the parwals till light brown. Drain and keep aside.
     
     
  3. Heat oil and temper with bay leaves, dry red chilies and panch 
    phoron. Allow it to splutter.
     
     
  4. Add the onion and fry till light brown.
     
     
  5. Add the fried parwals, ground paste, salt and turmeric powder. Mix well.
     
     
  6. Add water. Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
     
     
  7. When done, switch off the flame. Add the remaining mustard oil and
    coriander leaves.
     
     
  8. Serve with rice or chapatis.
     
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    "Orid Dal"
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    "Black gram"
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    "urad bean"
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