Potoler Rezala (Parwal / Pointed Gourd Curry)

Name: Potoler Rezala (Parwal / Pointed Gourd Curry)
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 10 Potol / Parwals / Pointed Gourds, scraped; 3 tbsp. mustard oil; 1 tbsp. ghee; 1-2 bay leaves; 1 inch " cinnamon stick; 2 green cardamoms; 4 cloves; 2 dry red chilies; 1 onion, roughly chopped; 1 inch " ginger; 3-4 garlic cloves; 1 cup yoghurt; 8-10 cashew nuts; 1 cup milk; to taste salt; 2 green chilies; 1 tsp. kewra water; As required chopped coriander leaves to garnish; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 mace; pinch nutmeg; 1 tsp. peppercorns; 2 green cardamoms; 4 cloves; 1/2 inch " cinnamon stick

Bethica Das @kitchen_flavours

Sharjah (UAE)

#2020fav - This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of some Potol (Parwal / Pointed Gourd) to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency.

With a nice aroma coming from the kewra water and the nutty flavour from the cashew paste, this makes it a sure shahi dish and a great party recipe. It is mildly spiced, mostly coming from the ground peppercorns. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

3-4 servings

10Potol / Parwals / Pointed Gourds, scraped
3 tbsp.mustard oil
1 tbsp.ghee
1-2bay leaves
1 inch " cinnamon stick
2green cardamoms
4cloves
2dry red chilies
1onion, roughly chopped
1 inch " ginger
3-4garlic cloves
1 cupyoghurt
8-10cashew nuts
1 cupmilk
to tastesalt
2green chilies
1 tsp.kewra water
As requiredchopped coriander leaves to garnish
Dry roast & grind -
1 tbsp.coriander seeds
1 tsp.cumin seeds
1mace
pinchnutmeg
1 tsp.peppercorns
2green cardamoms
4cloves
1/2 inch " cinnamon stick

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Steps

20-25 minutes

1

Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside.
2

Dry roast the spices & then grind. Scrape potol & give a slight slit on either sides.
3

Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside.
4

Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies.
5

Add ground onion paste & sauté for 1-2 minutes.
6

Add the dry spices & give it a stir. Now add yoghurt & simmer for 2-3 minutes.
7

Add fried parwals & mix well. Cover & cook till oil separates.
8

Add milk, salt & green chilies. Cover & simmer till gravy thickens
to the desired consistency. When done, add kewra water.
9

Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, rice, pulao, etc.