Potol’er Khosha Bata/Parwal Peels Paste

Name: Potol’er Khosha Bata/Parwal Peels Paste
Total time: 2400 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 2 Cups Parwal Peels or Peels procured from 500 gms. of Parwal; To Taste Salt; 1/2 tsp Sugar; 1 tsp Nigella Seeds/Kalounji; 2-3 Whole Dry Red Chillies; 3 Garlic Cloves; 1 Onion: Medium & Finely Sliced; 1-2 Green Chillies: Optional; 2 tbsps Mustard Oil; 1/8 Cup Water: RT/Warm; Garnish: Your Own Way

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A very commonplace Bong delicacy in almost every household (not sure, if people do prepare it these days) but I’m familiar with it & a few more ‘veggies peels delights’ since my childhood & I still do enjoy preparing all that, whenever I do have sometime & not feel like having too many substantial condiments as in the forms of curries or gravy items-
That’s the time these are ideally called for, into my kitchen conundrums

#cookeverypart
#cookwithpeels
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#cookeverypart
#cookwithpeels
#cooksnapchallenge

Saved

Ingredients

35-40 mins. (prep to dish)

2-3 people

2 CupsParwal Peels or Peels procured from 500 gms. of Parwal
To Taste Salt
1/2 tspSugar
1 tspNigella Seeds/Kalounji
2-3Whole Dry Red Chillies
3Garlic Cloves
1Onion: Medium & Finely Sliced
1-2Green Chillies: Optional
2 tbspsMustard Oil
1/8 CupWater: RT/Warm
Garnish: Your Own Way

Saved

Steps

35-40 mins. (prep to dish)

1

First Up: Wash the Parwal and peel off its skins-
Set aside the Parwal for a different recipe preparation & once again wasn the skins well- Pat dry, as much as is possible-
Get rest other ingredients aforesaid ready & handy
2

Heat up a frying pan/pot, over the medium flame & add in the measured oil-
Add in the tempering spices to it & sauté until they start spluttering and turn fragrant-
Add in the sliced onions, garlic cloves & green chillies & continue sautéing until they’re translucent-
Time, to add in the Parwal Peels to it now & continue sautéing over the medium flame
3

Add in the seasonings & the water & cover it & allow it to cook for about 8-10 mins time, stirring occasionally in between, until they’re quite soft and reduced in its initial quantity-
Turn off the flame flame and give it all a final good mix & cover it back to rest on the hot oven to cool down gradually & completely
4

Once completely cooled down-
Add in the same, in a blender jar & make a thick yet smooth & supple paste out of it-
It’s better had & enjoyed mostly with the hot steamed rice- All the typical Bongs relish it that way-
However, you can take your own call on it
Dish out, garnish it your own way and simply relish this DELISH
5

E-N-J-O-Y….

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on October 10, 2021 09:03

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻