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Parwal Recipe Bengali Style

Jun 25, 2019 | 5 Mins

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Potol er Dalna (pointed gourd - parwal recipe) by home-chef Somma. Check out her home-dining experiences in Mumbai here.

Home-chef Somma has always been fascinated with the A’s and Z’s of cooking. Back when she was only a young girl she would love decoding the dishes her mother prepared. So it was no surprise that she just jumped to the opportunity of exploring all these recipes in her mom-in-law’s kitchen. This Bengali chef is still very much a kid at heart and of her all-time favourites is the dish Potol'r Dalna which is basically pointed gourd cooked with coconut paste and raisins. The sweetness of this dish is sure to soften everyone’s hearts at your home and at the same time maintain the health quotient to quite an extent. What are you waiting for? Try it now!


Pointed gourd(Potol/parwal)- 8 pieces
1/2 cup Grated coconut
1 piece Green chilly
1/2 onion
1/2 tsp Grated Ginger
1 tsp Khuskhus/posto paste
1 pinch Turmeric Powder
1 tsp Cumin Powder
1/4 tsp Red Chillie Powder
1/2 tsp Garam masala powder(cardamom and cinnamon)
1/2 tsp Sugar
Salt, as per taste
1 Bay leaf
2 pods Green cardamom
1 stick Cinnamon
15 pieces Raisins (soak in water for 15 minutes)
1/2 cup Milk
1/2 tsp Ghee
3 tbps Mustard oil


Put grated coconut in small cup of the mixer/grinder along with 1 green-chilli and make a fine paste.

Soak whole pointed gourd/potols in a bowl filled with water along with a teaspoon of vinegar, for 15 minutes to wash away the probability of artificial colour applied on them before purchase.

Wash in water and pat dry.

Cut off a bit of both rear ends of each pointed gourd/potol. Peel them leaving one strip of skin in between. Cut each pointed gourd into 3-4 circular pieces. Wash thoroughly and drain the water.

In a non-stick kadhai, add 3 tablespoons of mustard oil.

Once the oil starts to smoke, add cut pieces of pointed gourd, sprinkle salt on them and cover and fry.

Turn the pieces over for uniform frying.

When they turn light golden, drain from kadhai and keep aside.

In the oil in the kadhai, add bayleaf, cinammon stick and cardamom pods.

Fry lightly and add ginger paste first and onion paste after one minute.

When this is lightly brown add coconut and green chilli paste. 

Once this is fried and oil is released add khus-khus paste, turmeric powder, cumin powder, red chilli powder.

After a couple of minutes, add the milk and stir in nicely.

Add soaked raisins.

Add the fried pointed gourd pieces and mix in properly.

Add half a cup of water, cover and after it comes to a boil, cook for 10 minutes on sim/low gas.

Remove lid and check if the pointed gourds are nicely done and tender and also check for salt seasoning and adjust accordingly. There should be very little gravy.

Add sugar and stir.

Sprinkle garam masala and ghee at the end.

Mix properly and turn off gas. Enjoy hot with steamed rice or Bengali Trikon Paratha.

Happy Cooking!


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