Potol(Parwal) Aloo Rasha

Potol Rasha is one of the most popular recipe of Odisha,India...

Biologically known as Trichosanthes dioica and  is also known as the pointed gourd, parwal (from Hindi), or potol (from Oriya/ Bengali). Colloquially, in India, it is often called green potato.

It is widely cultivated in the eastern part of India...It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulphur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. 


It is used as ingredients of soup, stew, curry, sweet, or eaten fried ....

This recipe is loved by my family and also by my inlaws and my husband...and here im sharing it with u all..

Ingredients:


500gm Potola(Parwal)
2 medium size Potato(Aaloo)
2 medium size Onions
1 Tomato
2 tsp garlic-ginger paste
1 tsp red chilli powder
1 tsp dhania powder
1 tsp jeera powder
1 tsp garam masala
1 cup coconut milk
1 bay leaf(tej patta)
Oil/ghee
Salt as per taste


Method:

Wash and cut the parwal in round shapes(cut one in to 2-3 pieces)
Wash and cut the aaloo in to cubes.

Chopped the onions and tomatoes.
Take oil in a pan and fry the parwal and aaloo pieces wel...and keep aside.

In to that hot pan add oil, add the chopped onions, fry till they become golden brown and then add the tomatoes,ginger garlic paste and all the other spices...fry and mix well till oil evaporates from the masala...
Then add the fried aaloo and parwal pieces...

Fry for some more time...
Add coconut milk,salt and a little water....cover the pan for 2-3 minutes..
Serve hot with rice/roti/paratha.

*Note:-

This can also made in the following way without using onions,tomatoes and garlic....You can made this curry in suddh ghee in the festival days.......and below is the process foe that:-

Ingredients:

500gm Potola(Parwal)
2 medium size Potato(Aaloo)
6 cashew+ 2 tsp postak+ 1/2 cup grated coconut(soaked in water and ground to a fine paste)

1 tsp ginger paste

1 tsp panch phutan
1 tsp red chilli powder
1 tsp jeera powder
1 tsp garam masala
1 bay leaf(tej patta)
Ghee

Salt to taste

Water

Method:

Wash and cut the parwal in round shapes(cut one in to 3 pieces)..
Wash and cut the aaloo in to cubes.
Take oil in a pan and fry the parwal and aaloo pieces wel and keep aside..

Add ghee to the hot pan,take 1 tsp panch phutan and tej patta, when it crackles, add the ginger paste and the ground paste of cashew,postak and grated coconut.......fry and mix well.....

Add all other powdered masala and fry till oil evaporates from the masala...
Then add the fried aaloo and parwal pieces...
Fry for some more time...then add salt and water....cook till the gravy thickens..