Potoler Tel Jhal (Parwal / Pointed Gourd Curry - Bong Style)

Name: Potoler Tel Jhal (Parwal / Pointed Gourd Curry - Bong Style)
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 8-10 Parwal / pointed gourd; 3 tbsp. mustard oil; 1 tsp. nigella seeds; 2 dry red chilies; 4 green chilies; 1 inch ginger, roughly chopped; 1 tomato, roughly chopped; 1 onion, chopped; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. roasted cumin powder; 1 tbsp. Kashmiri red chili powder; 1 tsp. mustard oil to garnish; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - This is a traditional Bengali recipe where the parwal is cooked in a simple curry form. 'Tel' means oil and 'Potol' means parwal / pointed gourd in the local lingo. I have no idea where the name has come from. But it sure tastes really yummy though it is cooked in a lot of oil. However, I kept it to minimum to some extent. It is a very easy recipe with minimum effort but with maximum flavor. All parwal lovers will simply love this yummy dish. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti / chapati.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

3-4 servings

8-10Parwal / pointed gourd
3 tbsp.mustard oil
1 tsp.nigella seeds
2dry red chilies
4green chilies
1 inchginger, roughly chopped
1tomato, roughly chopped
1onion, chopped
salt to taste
1/2 tsp.turmeric powder
1/2 tsp.roasted cumin powder
1 tbsp.Kashmiri red chili powder
1 tsp.mustard oil to garnish
1 tbsp.coriander leaves, chopped

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Steps

15-20 minutes

1

Blend 2 green chilies, ginger & tomatoes to a fine paste without adding
any water. Keep aside.
2

Scrape the parwals and slit them slightly from both ends slightly. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.
3

Heat remaining oil & sauté kalonji & dry red chilies for a few seconds.
4

Add the onion and sauté till light brown.
5

Add the ground paste, turmeric powder & roasted cumin powder. Sauté
on a medium flame till the oil separates.
6

Add 3/4 cup water, red chili powder, salt to taste, remaining 2 green
chilies and the fried parwals. Mix well & cook, covered till the parwals
are soft and the gravy thickens to a desired consistency.
7

When done, add raw mustard oil and coriander leaves.
8

Serve with hot steamed rice, pulao, plain biryani, paratha or chapattis.