Parwal curried with potato – specialty of Bengal. Very tasty and fast to cook. Try it today!!
Servings: 4 | Time To Prepare: 20 minutes | Submitted By: Chitra Nag
- 8, Parwal
- 2, medium, each cut into 6 pc Potato
- 1/2, tsp Cumin Seeds
- 2, Bay Leaf
- 2, tsp Coriander Seeds
- 1/2, in Ginger
- 1, Bay Leaf
- 2, tsp Cumin Seeds
- 1, tbsp ( sliced) Coconut
- 3, Green Chili
- 1/2, tsp` Sugar
- to taste Salt
- 3, tbsp Cooking Oil
- 1/2, tsp Turmeric powder
- Cut the ends of the potol and peel skin in strips, giving the potol a stripped effect. Cut each potol in two halves (not lengthwise). Add 1/4 tea spoon turmeric powder and salt to potol and potato.
- Grind to a smooth paste all ingredients from coriander seeds to green chili adding 1/4 cup water. Strain the juice from the ground masala and discard the rest.
- Heat mustard oil or vegetable oil. Fry potatoes to light brown and keep aside. Fry potol to light brown and keep aside.
- In the same oil add half tsp cumin seeds and one bay leaf. When spluttering stops, add masala juice and fry for a few minutes in medium heat. Sprinkle little water while frying masala to prevent sticking.
- Add fried potol and potato. Add water and bring to boil. Simmer for about 5 minutes and serve hot with rice or roti.