Shahi Patol (Pointed gourd in a spicy gravy)5:25 AM
Here is one more recipe that is very very summery and am trying to post it before the season and the availability of this vegetable is over. Am back from Kolkata. With all your good wishes those pending, niggling works are finally done. Which obviously made us happy but the unbearable heat and humidity in Bengal dint let us enjoy this trip. The baby suffered due to the change in climate and the first week was over wiping his nose. The Hubby decided to stay in the air-conditioned room as mush as possible with his Laptop. As a result of all these I was not even able to do a little Puja shopping that I planned. I thought of at least go to the shop where Kamini bought those awesome Gicha silk sarees but could not make any time for that even. Came back on Sunday to a dusty smelly house and that night itself suffered severe stomachache due to indigestion. Right now am very weak and trying to recover with medicines and very light diet. But that doesn’t mean that I cannot share something rich and spicy dish with you. This Parwal dish is something that will resurrect your taste buds in no time. Whole juicy fried parwals in a very aromatic and spicy gravy, when eaten with Bengali yellow pulao will surely make you crave more.
This recipe calls for good quality Parwal and by good quality I mean long, thin and firm variety. I believe people who detest this vegetable will love to eat this dish as it is full with flavours and spices…tastes amazingly good with long grain steamed Basmati rice or plain Bengali sweet pulao. Though I never had tasted this recipe outside our home but am not sure about its origin. Its pretty rich compared to the other recipes that I share. It’s a staple in our house whenever guests come over during summer and am yet to meet anyone who didn’t like it.
Here is the recipe
Pointed gourd: 8 pieces (don’t use the ripe ones. Take good care in selecting the vegetable. Look for the bright fresh colour and Press to check the firmness.)
Onion paste: 3 tbsp
Ginger paste: ½ tbsp
Garlic paste: 1 tsp
Tomato: 1 medium
Tomato puree: 1 tbsp
Whole cardamom: 2 pieces
Cinnamon: 1/2 “ stick
Black pepper: 7-8
Bay leaf: 1
Oil: ¼ cup
Red chili powder: ½ tsp
Garam masala: 1/3 tsp
First prepare the pointed gourds. Lightly peel the green skin lengthwise at 4 places. Trim the edges. Now cut the gourds widthwise at two places in such a way that the edges are joined (i.e. Poke the knife between the gourds cut lengthwise but not through the edges). Wash and drain excess water. Smear with salt and turmeric.
Heat the oil and fry the pointed gourds till light brown on all sides. Drain the excess oil on an absorbing paper. Set side.
Now add the whole cardamom, clove, cinnamon, pepper and bay leaf in the same oil. Once they splutter add the onion paste. Fry on low till the raw smell is gone. Mix in the ginger-garlic paste and again fry on low till oil separates at the sides.
Tip in the chopped tomato; add salt, turmeric and chili powder. Mix and cover. Once the tomato is soft and mushy add the tomato puree. Cook on medium till you see oil coming out at the sides.
Carefully transfer the fried pointed gourds and mix to coat everything together. Check seasoning(add sugar and salt as per taste) and add ½ cup warm water.
Cover and let it simmer on low heat.
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