Alu Potol/Parwal er Dalna Or Pointed Gourd

Ingredients ::

10 Pcs Potols (Scrubbed and Halved)
5 Pcs Potatoes (Peeled and chopped in cube)
White Oil : 5 tbsp
Cinnamon : 2 sticks
Bay Leaf : 2
Green Cardamom : 3
Clove : 3
Red Chili : 2
Cumin Seeds : 1 tsp
Ginger Paste : 1 tsp
Tomato Puree : 3 tbsp
Corriander Powder : 2 tbsp
Cumin Powder : 2 tbsp
Red Chili Powder : 2 tbsp
Turmeric Powder : 1 tbsp
Garam Masala Powder : 1 tsp
Ghee : 1 tsp
Salt
Sugar

Method ::

Heat oil in a frying pan or kadhai. Fry the Potol and Potato pieces seperately till they become light brown and drain them. Next temper the oil with cumin seeds, red chili, bayleaf, cinnamon, clove and cardamom. Add salt, ginger paste and tomate puree, a little sugar with it and sprinkle little water if necessary. And cook it until the oil gets separated from the masala. Finally you will add potato and potol with this paste and cook for atleast two to three minutes in medium heat. Pour in water and let it cook till the vegetables get boiled. Sprinkle the garam masala powder and Ghee for the additional taste . Serve hot with rice or chapati.

Posted in: Bengali Food Recipes