Aam Shorshe Potol (Parwal cooked with Mustard-Raw Mango Paste - Bong Style)

Name: Aam Shorshe Potol (Parwal cooked with Mustard-Raw Mango Paste - Bong Style)
Cuisine: Indian
Ingredients: 8-10 Parwals (Pointed gourd), scraped & cut into half; as per taste salt; 1/2 tsp. turmeric powder; 1 onion, chopped; 2-3 garlic cloves, chopped; 2-3 tbsp. coriander leaves, chopped; 1 tsp. nigella seeds; 3-4 dry red chilies, soaked; 2 tbsp. fresh grated coconut; 1 small raw mango; 1 tbsp. mustard seeds

Bethica Das @kitchen_flavours

Sharjah (UAE)

#wm3 - Try out this yummy Pointed Gourd / Parwal curry that is both tangy and mustardy. It is an easy to prepare dish, that is slow cooked to perfection in a dum style. I have added a paste of raw mango, mustard, coconut and red chilies to the end product. So you get to experience a burst of flavours as you relish with hot steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

8-10Parwals (Pointed gourd), scraped & cut into half
as per taste salt
1/2 tsp.turmeric powder
1onion, chopped
2-3garlic cloves, chopped
2-3 tbsp.coriander leaves, chopped
1 tsp.nigella seeds
3-4dry red chilies, soaked
2 tbsp.fresh grated coconut
1small raw mango
1 tbsp.mustard seeds

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Steps

1

Marinate the parwals with salt, turmeric powder, onion, garlic and coriander leaves for 10 minutes.
2

Grind the mustard, mango, coconut and soaked dry red chilies into a smooth paste. Keep aside.
3

Heat oil in a pan and temper with the nigella seeds. Add the marinated parwal and cook, covered on a low flame till done. Keep stirring at intervals and sprinkle water as and when needed.
4

Then add the ground paste and give it a toss. Cover and cook for a minute. Switch off the flame and keep it covered for 2-3 minutes.
5

Garnish with coriander leaves and serve with hot steamed rice or chapattis for a comfort meal.