Chal Potol ( PARWAL / POINTED GOURD WITH RICE FLAVORED GRAVY )

   
Parwal  / Pointed Gourd  available in the market . It is a Summer Season Vegetable . Traditional Bengali Cuisine  is  made in any of  occasion  . Parwal / Pointed Gourd High Source Of  Vitamin A , B , E , Protein & Carbohydrate . Parwal / Pointed Gourd  is  best  source of  Micro nutrients . It is  good for Children  , Adolescence Girl & Boys , Good for Eye , Skin  .  

    Ingredients : 

   1. Parwal / Pointed Gourd / Potol   - 10
   2. Gobindo Bhog Rice / Basmati Rice  - 1/2 cup ( I have Used In Gobindo Bhog Rice in this recipe  ) 
   3. Turmeric Powder As Required
   4. Salt To Taste
   5. Sugar - 1 tea spoon  
   6. Ginger As  Required 
   7. Cumin Powder - 1 Table spoon 
   8. Coriander powder - 1 Table Spoon 
   9. Whole Kashmiri Dry Red Chili - 1 Pieces 
   10. Oil  As  Required 
   11. Ghee / Clarified  Butter - 1 Table Spoon 
    12. Garam Masala Powder - 1 Tea Spoon 
   13. Bay Leaf - 2 Pieces 
   14. Slit & Crushed Cardamom - 1 Pieces 
   15. Whole Cumin Seeds - 1/2 Tea Spoon 
   16. Potato - 1 
    17. Ripe Tomato - 1
     18. Raisins - 3 Table Spoon 
     19. Cashew Nuts - 1 Table Spoon  





11

Methods :

1. Wash  and clean  the rice  very well .

2. Soak the rice  into  the  water for 3 hour . Drain the water completely and strain it .

3. Soak the raisins into the water for about 4 -5 hours . After 5 hour , you can  see that , the raisins are increased   double  from  the  original size .

4. Peel the potato and cut into medium size cubes . Keep aside .

5. Peel the   pointed guard  with few portion . Cut and remove  the pointed gourd both  sides end portion . Cut into 2 medium  pieces .

 6.Grind into ginger , kashmiri dry red chili , cumin seeds and coriander seeds . Pour into 1 tea spoon      of water gradually . Make a smooth paste .

7. Add  Oil  in  a work . Heat for oil 2 minutes . When oil  is completely hot . Then add potato pieces and fry for both sides . When  potato are  one side  fry flip the other sides and fry it . Take out the fried  potato pieces from the oil . Transfer to a bowl . Keep  aside .

8. Same oil and same work .  Put the Parwal / pointed gourd   pieces  and fry it . Fry for both sides . When parwal  /  pointed gourd  are   completely  fry . Take out the fried  parwal / pointed gourd  pieces from the oil . Transfer to a bowl . Keep a side .

9. Add  soak and strain rice . Fry till golden brown color . Transfer to other bowl . Keep a side .

10. Add oil  into the work . When  oil is starts smoking . Then add crushed and slit 1 pieces of cardamom , 1/2 spoon of  whole cumin , and add bay leaf . Stir for few seconds . When nice aroma comes out from the oil .

11. Then add  fried potato , fried parwal / pointed gourd  and fried gobindo bhog  rice . Mix it  very well .

12. Add 1/2 tea spoon of turmeric powder , salt to taste , add 1 teaspoon of sugar  and add  1 cup of ripe tomato . Mix well . Saute for few seconds . Add soak raisins and whole cashew nuts . Mix well .


13. Add  cumin paste , ginger paste , coriander paste , kashmiri chili paste , and chili paste . Saute for 2 minutes . When oil  is starting separates form the msala . Then add water as required . Cover it.

14. Open the cover .When all the ingredients are tender and soft . Gravy is thicken .

15. Add 1/2 tea spoon of garam masala powder and add 1 tea spoon of ghee .

16. Switch off the flame .

17. Transfer to a serving bowl .

18. Serve hot . You can serve it  with  hot steam  boil  Rice .