Potala (Pointed Gourd) Aloo Tarkari

-
Back from a long long vacation from India and ready to get back to business as usual. A vacation with family reminds you how good you had till you decided to get married and move miles and miles and miles away from them. And it reminds you what cooks your mother and mother-in-law are ;)

And it connects you to recipes that you had forgotten because you wanted to cook something fancy for the blog . So here is a very basic potala(parwal) curry.

Ingredients:
  1. Potala: 15 
  2. Potato: 2 medium 
  3. Onion: 1 small finely chopped
  4. Ginger garlic paste: 2 tbsp
  5. Turmeric powder: 1 tsp
  6. Red chilli powder: 1 tbsp (adjust as per taste)
  7. Cumin Powder: 1 tbsp
  8. Coriander Powder: 2 tbsp
  9. Whole Cardamon: 2
  10. Cinnamon Stick: 1/2 inch
  11. Salt: to taste
  12. Oil : 2 tbsp 
  13. water: 1-2 cup

Procedure:
To prep the potala you wash and the then script the outer skin of it with a knife and not use a peeler because that will remove too much and not much will be left to cook.

If you find bigger size potala then cut into half but if you get smaller ones like i found leave them whole.

In a kadhai heat oil and fry the potala till slightly golden from outside.
Remove from the kadhai and add the cubed potatoes to be fried till golden .

Remove the potatoes from oil.

In the same kadhai add the whole cardamon and cinnamon, as the whole spices get aromatic add the chopped onion with a pinch of salt.
Saute the onion till translucent .
Add the red chili powder and fry for a minute or so till the raw smell is gone.
Add the ginger garlic paste and cook for 2 mins adding little water at a time so that you don't burn the spices.
Add the salt, turmeric, coriander and cumin powder and cook for another 2-3 mins adding a little water at a time.
Cook till the raw smell is gone and oil oozes out of the masala.
Add the fried potatoes and potala to the masala and cook for another minute mixing occasionally.
add about 1-2 cups of warm water or enough for a gravy.
Mix cover and cook till the potatoes are cooked though.
Check for the consistency for the gravy as per your taste.

Turn off the heat and serve it hot with plain white rice and a side of salad and enjoy.
Till then happy blogging.
Rakhee 

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C...
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe...
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add ...
Read more