Chal Potol (Parwals cooked with Gobindobhog Rice)

Name: Chal Potol (Parwals cooked with Gobindobhog Rice)
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gm Parwals/Potol; 4 Tsp Gobindobhog Rice; 2 Tsp Turmeric Powder; 1 Tsp Garam Masala Powder; to taste Salt; to taste Sugar; 1 Tomato; Ginger slice (chopped); Mustard oil

Tina Chakraborty let's Cook @cook_17667653

Kolkata

An age old classic Bengali style cuisine.

Tina Chakraborty let's Cook @cook_17667653

Kolkata

An age old classic Bengali style cuisine.

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Ingredients

4 servings

300 gmParwals/Potol
4 TspGobindobhog Rice
2 TspTurmeric Powder
1 TspGaram Masala Powder
to tasteSalt
to tasteSugar
1Tomato
Ginger slice (chopped)
Mustard oil

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Steps

1

Scrap parwals after washing them. Add 1 tsp turmeric powder and salt to taste. Coat them well. Set aside. Put mustard oil in pan. Put the parwals for frying.
2

Cut the tomato into slices and make a paste of tomato and ginger slice.
3

Make sure to cover the pan with a lid while frying parwals. This will make parwals soft inside and as parwals become golden outside, remove the lid. Put the paste in pan.
4

Make sure to soak Gobindobhog Rice in water for 30 minutes.(Helps in cooking rice faster). Add the rice in pan.
5

Add salt to taste, 1 tsp turmeric powder and 1/2 tsp garam masala powder. Add sugar to taste. Cook till raw smell of the masala goes away.
6

Add water and cover with a lid. Cook till rice gets cooked.
7

As rice gets cooked, sprinkle garam masala powder and finish cooking.