This is a traditional Bengali recipe, where Pointed gourd cooked with small prawns. The end result is a lip smacking mildly spiced light gravy based dish, which you want to cook again and again. đ
Ingredients:
Potol /Pointed Gourd/Parwal- 500g (Cut the ends of the potol and peel skin in strips, giving the potol a stripped effect. Cut each potol in two halves (not lengthwise). If little bigger in size cut it into 3 pieces. Place potols vertically on chopping board and cut horizontally. Wash and keep aside.)
Potatoes- 2 medium sized (Peel and cut into cubes. Match with the size of the potol pieces. Wash & keep aside.)
Small prawns- ¾ cup (Remove the head and shell. Wash and rub salt and 1 tsp of turmeric powder on freshly washed prawns. Keep aside)
Turmeric powder- ¾ tsp
Coriander powder- 1 tsp
Cumin powder- 1 tbsp
Kashmiri mirch powder- 1 tsp
Ginger paste- 1 tsp
Cumin seeds- ½ tsp
Bay leaf- 1
Whole dry red chili- 1 (broken)
Slit green chilies- 2-3
Salt
Sugar- 1 tbsp (hipped)
Garam masala powder- ¼ tsp
Mustard oil
Method:
Heat 3 tbsp oil in a deep frying pan. Shallow fry the potols/parwals on medium flame for 3-4 minutes or until all the pieces are evenly light brown in color. Remove and keep aside. Now add 3 tbsp oil again and shallow fry the potatoes until golden brown in color. Remove and keep aside. Add more mustard oil (5-6 tbsp approx) and shallow fry the prawns for 2-3 minutes on medium flame. Remove and keep aside.
In rest of the oil temper with bay leaf, dry red chili and cumin seeds. SautÊ for 3-4 seconds. Add potols and potatoes followed by turmeric powder, cumin powder, coriander powder, kashmiri mirch powder, green chilies, salt and ginger paste. Mix well, cover and fry for 5-6 minutes on medium flame. Uncover and keep stirring in between. Now add 1 cup of water. Mix, cover and cook until all the potols are fully cooked. Add prawns and sugar. Mix and cook uncovered for another 2-3 minutes. Add garam masala powder. Mix well and remove from heat.
Serve hot with steamed rice.
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