Monday, 6 August 2012

Aloo Potoler Dalna (Potato and pointed gourd curry)

 This humble vegetable called potol in Bengali, parwal in Hindi and pointed gourd in English can be prepared in many interesting ways and aloo potoler dalna is one such delicacy from the Bengali cuisine.          

Potatoes - 300 gms, diced
potol /parwal (pointed gourd in English) - 200 gms
Mustard Oil - 3/4 cup
Green Cardamoms - 2
Cinnamon - 1
Bayleaf – 1
Panch phuron- 1 tsp
Tomatoes - 4 tblsp, chopped
Salt to taste
Turmeric Powder - 1 tsp
Cumin Powder- ½ tsp
Red Chilli Powder - 1/2 tsp

Gincer pest-  1 tsp
Ghee- 1 & ½ tsp
Sugar- ½ tsp
Green Chili- 3 pieces (slit)
Salt – To test
Water - 1 cup
Aloo Potoler Dalna

1.  Peel the potol and cut it in a round shape and potatoes  cut into a 8 pieces after peel.

2.  Heat the mustard oil in a kadai.
3.  Saute the potatoes and parwals.
4.  Drain the excess oil and keep aside.
5.  To the same oil, add, bayleaf and panchphron.
6.  Sauté for a few seconds and then add the ginger pest and tomatoes.
7.  Cook for 2-3 minutes.
8.  Add salt, turmeric powder, red chilli powder,  jeera powder and sauté for a few  seconds.

9.  Add the potatoes and parwars Stir for a few minutes till oil come out and green chili.
10.  Add the water and lid the pan . cook till the potatoes are done and the water become thick.

11. Now add ghee and Cardamoms, Cinnamon powder .
12. Serve hot with white plane rice.

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