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Jun 25

Alu Potoler Tarkari

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Summers in India bring intense heat and incessant sweat, but lots of fruits and some special vegetables too. In fact, there are some vegetables that you won’t quite relate to continental or for that matter any well-known cuisine outside India. One of such special variety is Potol (Patol), Parwal in Hindi and Pointed Gourd in English.

Potol is widely used in Bengali cuisine. Some famous ones are Potol Alur Jhol (Parwal Alu Curry), Potol Korma, some fish items such as Potoler Dorma (Fish stuffed Parwal), Potol diye Macher Jhol (Parwal Fish curry) and Potol diye Singhi Macher Jhol (made infamous by Pyalaram, a character in Tenida series). In fact, there is even a well known sweet prepared with Potol, called Potol Mishti.

Or simply, Potol Bhaja with Bhaat and Dal.

Without further ado, let us have a simple Potol (pointed gourd) recipe – Alu Potoler Tarkari, or Bengali style Pointed Gourd with Potato Curry.

Ingredients for Alu Potoler Tarkari

  • 5-6 pointed gourd (Potol / Parwal)
  • 1 medium size potato
  • 1 medium size onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 6-8 cloves of garlic
  • ½ teaspoon garam masala

How to Prepare Alu Potoler Tarkari

  • Lightly skin the Potol, and cut laterally into two equal halves. If its too large, then cut into 3 pieces
  • Peel the potato and cut into medium square pieces
  • Heat oil in a wok, and separately fry the Potol and potatoes till lightly brown. Keep aside
  • Remove the mustard oil used for frying and pour in 1 tablespoon of oil in the same wok
  • As the oil gets heated, throw in the onions and garlic cloves. Sauté till the onions turn pinkish
  • Put in the fried vegetables, ginger-garlic paste, and all other spices except the garam masala. Season with salt
  • Toss for sometime till the spices coat the veggies
  • Pour in water and let it cook till the vegetables are tender
  • Sprinkle the garam masala and serve with warm rice and dal.

How do you like your Potol?
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9 comments

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  1. pieu

    Potol diye chingri mach o darun lage.

  2. jo

    most fresh papaya? – madiwala/k r market.

    we also get in spencer/ big bazar :p

  3. Asha

    Nice, I have heard potol is very healthy.

  4. Benita Sen

    You asked for my favourite potol rendition: it’s a rather simple, perhaps rural version: potol bhatey. Just throw the potol in with the rice. When done, fish it out, smash, add tempering of your choice. For us, it is a drop of mustard oil, salt, chopped onions, chopped green chillies. Yummm on a hot summer day. Best eaten with rice.

    1. Sudeshna Banerjee

      Patol bhaat-e…aaa huh!!! Even the patol peels when boiled and sauteed with nigella tastes great.

  5. banhi

    when ur so hungry and nothings around…am off to my dreamland with this.yummyyyy

  6. manidipa bhaumik

    Its a very tasty dish,specially I love this one with roti/luchi.

    Thanks for sharing.

  7. Hari Chandana

    Sounds really tempting and delicious.. lovely picture too !!
    Indian Cuisine

    1. Sudeshna Banerjee

      Hi Hari,

      Thanks for your comment.

  1. Bhendi Diye Chingri | Cook like a Bong

    […] different types of veggies that you get in the market is beyond imagination, and of these patol or pointed gourd and bhendi or okra are two of my […]

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