Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)

Name: Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style)
Cuisine: Indian
Ingredients: 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels; 1 potato, cubed; 1/2 cup prawns, deveined & cleaned; 3-4 tbsp. mustard oil; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 2 bay leaves; 1/2 tsp. cumin seeds; 1 tbsp. ginger-garlic paste; 1 tsp. roasted cumin powder; 1/2 tsp. roasted coriander powder; 1/2 tsp. turmeric powder; 2-3 fresh chilies, slit; 1 tsp. red chilli powder; 1 tsp. ghee; 1 tomato, chopped; 1 tsp. coriander leaves, chopped; 1/2 tsp. garam masala powder; to taste salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#traditional - Potol (Parwal / Pointed Gourd) cooked with potatoes and prawns is a traditional and a favourite dish among most Bengalis. It is cooked in mustard oil for an authentic flavour and is served with either plain rice, chapati or poori. For a vegetarian version, bodi (dried lentil dumplings) is added instead of prawns. A tsp. of ghee to the end product enhances the flavour of the curry.

Bethica Das @kitchen_flavours

Saved

Ingredients

10-12Potol (Parwal/Pointed Gourd), scraped & chopped into roundels
1potato, cubed
1/2 cupprawns, deveined & cleaned
3-4 tbsp.mustard oil
1" cinnamon stick
2-3green cardamoms
4-5cloves
2bay leaves
1/2 tsp.cumin seeds
1 tbsp.ginger-garlic paste
1 tsp.roasted cumin powder
1/2 tsp.roasted coriander powder
1/2 tsp.turmeric powder
2-3fresh chilies, slit
1 tsp.red chilli powder
1 tsp.ghee
1tomato, chopped
1 tsp.coriander leaves, chopped
1/2 tsp.garam masala powder
to tastesalt

Saved

Steps

1

Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.
2

Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
3

Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates.
4

Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes.
5

Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
6

Add tomato & garam masala powder. Cover and cook further for 2 minutes.
7

When done, add ghee and mix well. Switch off the flame.
8

Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori.