Скачать или смотреть Aloo Potol Dalna I Aloo Parwal ki Sabji I बंगाली स्टाइल आलू परवल की सब्जी I Pankaj Bhadouria

Aloo Potol Dalna I Aloo Parwal ki Sabji I बंगाली स्टाइल आलू परवल की सब्जी I Pankaj Bhadouria


Here is a delightful Bengali style Aloo Parwal ki Sabji which is known as Aloo Potol Dalna.
This Aloo Potol Dalna is a ‘niramish’ preparation. That is, it is a no onion, no garlic recipe, and is a great Jain recipe too.
Pointed Gourd is a summer special vegetable that has a nice crunchy skin that need not be removed for cooking.
And that is what I have done too. I have peeled the parwal in stripes and then fried it. This adds a lot of crunch to the Aloo Parwal ki Sabji.
The gravy for this Aloo Parwal ki Sabji is a tomato ginger based gravy that is flavoured with simple masalas.
This Aloo Parwal ki Sabji is lip smacking good and can be enjoyed with rice or puri too!
Do try out this Bengali style Aloo Potol Dalna and let me know how you liked it!



Aloo Parwal ki Sabji
Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 4-5

Ingredients:
250g pointed gourds, peeled in stripes
250g medium potatoes, peeled and halved
4 tomatoes
2 green chilies
1 tsp cumin seeds
2 bay leaves
1-inch ginger, minced
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder
½ tsp Garam masala
½ tsp Sugar
1 tbsp ghee
Salt to taste
4 tbsp Mustard oil
Chopped coriander to garnish

Method:
Wash the pointed gourd and curt off the head and tail.
Peel the gourd in stripes.
Heat mustard oil until it smokes slightly. Remove from heat and allow to cool slightly.
Return to heat, add the parwal and fry till golden. Remove.
Add ½ tsp salt to the oil and fry potatoes until lightly golden. Remove.
Grind the tomatoes to a paste with the green chilies.
In same oil, add bay leaves and cumin seeds. Let them splutter.
Add ginger and tomatoes. Sauté until oil separates.
Add cumin powder, coriander, turmeric, chili powder, sugar, and salt. Fry the masala.
Add 1 ½ cups of water and bring to a boil.
Stir potol and potatoes into the masala. Simmer for 8–10 minutes.
Once the potatoes are tender and gravy thickened, add garam masala and a drizzle of ghee. Cover and allow to rest for 5 minutes.
Serve with rice or Puri.

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