Potoler Korma (Parwal / Pointed Gourd Curry)

Name: Potoler Korma (Parwal / Pointed Gourd Curry)
Cuisine: Indian
Ingredients: 8-10 potol (parwal / pointed gourd), cut lengthwise; 3 tbsp.+1 tsp. mustard oil; 1 tsp. panch phoron (Bengali five spice mix); 1-2 dry red chilies; 2 bay leaves; 1 onion, chopped; 2-3 garlic cloves; 1" ginger; 1 tbsp. mustard seeds; 8-10 cashew nuts; 1 tbsp. fresh grated coconut; 1-2 green chilies; 1/2 tsp. turmeric powder; To taste salt; 1 tbsp. coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#traditional - Potoler Korma is a traditional Bengali recipe, where parwal / pointed gourd is cooked with a medley of spices in a mustard-cashew based gravy. The gravy is on the thicker side and is typically served as a main course either with any form of rice or any type of Indian bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

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

Saved

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.