Aam diye Potoler Er Chorchori (Parwal / Pointed Gourd Curry with Raw Mango - Bengali Style)

Name: Aam diye Potoler Er Chorchori (Parwal / Pointed Gourd Curry with Raw Mango - Bengali Style)
Cuisine: Indian
Ingredients: 8-10 parwal (Pointed gourd), scraped & sliced lengthwise; to taste salt; 1/2 tsp. turmeric powder; 1 tbsp. red chilli powder; 1 tsp. nigella seeds; 2-3 tbsp. mustard oil; 2-3 tbsp. coriander roots chopped; 2-3 green chilies chopped; 1 onion chopped; 1 small raw mango chopped; 2 tbsp. kasundi / mustard paste; handful coriander leaves chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookingwithrawmango - Here is a delicious tangy and a mustardy flavoured parwal (pointed gourd) curry that is bursting with flavours. It is a simple dish without any tempering. Just mix everything and slow cook to perfection. I have added some chopped raw mangoes for the tanginess and also added kasundi (store bought mustard paste). But you can always use homemade mustard paste.

Bethica Das @kitchen_flavours

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Ingredients

8-10parwal (Pointed gourd), scraped & sliced lengthwise
to tastesalt
1/2 tsp.turmeric powder
1 tbsp.red chilli powder
1 tsp.nigella seeds
2-3 tbsp.mustard oil
2-3 tbsp.coriander roots chopped
2-3green chilies chopped
1onion chopped
1small raw mango chopped
2 tbsp.kasundi / mustard paste
handfulcoriander leaves chopped

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Steps

1

In a bowl, mix together all the above mentioned ingredients (except coriander leaves). Cover and keep aside for 25-30 minutes.
2

Heat a pan and transfer the parwal mix to it. Cover and cook on a very low flame till done and till the parwals turns soft.
3

Keep stirring at intervals and sprinkle water as and when needed to keep it moist. When done, add the coriander leaves and give it a stir. Serve this chorchori with plain steamed rice or chapattis.