“Tel Potol”….Pointed Gourd in a thick oily gravy

9
Tel Potol

It’s a very simple recipe so I was in dilemma before posting the recipe.Then I thought why always I should post occasional or special recipe in my blog?So decided that from now onwards I am going to share some of my favorite regular recipes,which I prefer to cook on weekdays.
Now coming to “Tel Potol”…Pointed gourd(parwal)is known as “potol”in Bengal.
Tel Potol or Potol/Parwal(Pointed Gourd) cooked in mustard oil with onion and spices .It’s  quite rich and oily dish.I haven’t cooked it yet but it’s a very common summer recipe in my home.It hardly takes  half an hour or less than that including chopping part.This simple dish goes delicious with hot steamed rice.Mix the oil of the dish with hot rice and trust me it tastes just awesome!

1
Tel Potol

Ingredients:

Potol/Parwal/Pointed Gourd – 6
Green chilly – 3 (or more)
finely chopped onion-1 (big)
ginger -1/2 inch
garlic -4-5 pods
zeera/cumin seed – 1/2 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Chill powder – 1 tsp
Sugar – 1/4 tsp
salt to taste
Mustard oil – 4 tbsp
Freshly chopped coriander leaves

2 (2)
Potol/Parwal/Pointed Gourd

Method:

2 (3)
Peeling and chopping

Peel the parwals,not completely.Give little gap and remove the peel.

2 (5)
Peeling and chopping

Slightly slit them with a knife.

2 (1)
Peeling the Pointed Gourd

Heat 4 tbsp of oil.
Add  Parwal.,Fry them till the parwals are almost 80 % done.

3
Step 1-Frying the Pointed Gourd

Take out the parwals and keep aside.

4
Fried Pointed Gourd

Now in the same pan add zeera,green chilies,ginger-garlic paste and saute for a minute.

5
Step 2 :Frying the onion

Now add chopped onion.Fry them until translucent.

6
Step 4

Add the fried parwals and now add turmeric ,coriander and red chill powder .Fry for some more time till the parwals are well cooked.

7
Step 5

Add sugar and cook for a minute.Sugar is optional(You can skip it).
Now sprinkle freshly chopped coriander leaves and switch off the flame.

8
The curry is ready

Serve with hot steamed rice.

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