Chaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bengali style)

Name: Chaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bengali style)
Cuisine: Indian
Ingredients: 10 Parwals (pointed gourd), scraped and cut lengthwise; 1 potato, cut lengthwise; 15-20 prawns, cleaned, shelled & deveined; 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes; 3-4 tbsp. mustard oil; 2 dry red chilies; 2 bay leaves; 1 " cinnamon; 2 green cardamoms; 4 cloves; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1 tsp. ghee; as required coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#sc4 - This is a traditional Bengali homemade delicacy where parwal is typically cooked along with some fragrant Gobindobhog Rice. I added some prawns to it. You can skip it and add some fried vadi (dried lentil dumplings) instead for a veg. version.

Bethica Das @kitchen_flavours

Saved

Ingredients

10Parwals (pointed gourd), scraped and cut lengthwise
1potato, cut lengthwise
15-20prawns, cleaned, shelled & deveined
1/4 cupGobindobhog / Basmati rice, soaked for 30 minutes
3-4 tbsp.mustard oil
2dry red chilies
2bay leaves
1" cinnamon
2green cardamoms
4cloves
1 tsp.cumin seeds
1onion, chopped
1 tsp.ginger-garlic paste
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
1 tsp.ghee
as requiredcoriander leaves to garnish

Saved

Steps

1

Scrape & cut the veggies lengthwise. Heat 2 tbsp. oil in a kadai / pan and shallow fry the potatoes and parwals separately till light brown. Remove and keep aside. Heat remaining oil and sauté the prawns for a minute and keep aside.
2

Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
3

Now add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
4

Add the soaked rice and stir fry for a minute. Then add the fried parwals, potato and prawns. Mix everything well.
5

Add 2 cups of water and cook, covered, on a low flame till the veggies and rice are soft and the gravy is thick to a desired consistency.
6

When done, add ghee and give it a stir. Garnish with coriander leaves and serve with hot steamed rice or any flat Indian bread.