Sunday, 24 July 2011

Potoler dalna (Pointed Gourd Curry) - made on 24th July 2011

The tedious Potol sometime tastes WOW! Today’s Potol er dalna really turned out to be delicious indeed....But you may not believe…because many people don’t like Potol.
You just try once, otherwise I have to give myself an imaginary pat on my back!! ha ha ha...!

So here goes the recipe:
What did I use:
*Potol/Parwal- 1/2 kg - Peeled and halved
* Potato - 2 medium sized - cubed
*Gobindo Bhog / Basmati Rice - 1/2 cup : soaked in water for 15-20 minutes
*Onions – 1 (big size, finely chopped)
*Tomato – 1 (medium size, chopped)
*Whole garam masala- 2-3 cardamoms, 1 piece of 1" cinnamon stick, 3-4 cloves
*Bay Leaf - 2 small
*Masala paste - [1 tsp of Turmeric powder + 1 tsp cumin powder + 1/2 tsp of coriander powder + 1 tsp salt + 1/2 tsp of kashmiri mirch powder (for colour) + 1/2 tsp of red chilli powder (optional) mixed with a little water]
*Ginger paste - 1-2 tsp
*Ghee - 1 tbsp
*Roasted & ground garam masala - 1 tsp
*Sugar - a pinch
*Slit Green chilli - 2-3
*Mustard Oil - 3 tbsp 

How did I cook:
1. Soak washed Gobindo Bhog/Basmati rice in water.
2. Rub salt and turmeric on the Potol and Potato pieces and keep for 5-10 minutes

2. Lightly fry the Potol and Potato pieces in oil and keep aside.

3.Take fresh oil in a wok. When hot, add the Bay leaf, whole garam masala

4.Add the finely chopped onions and a pinch of sugar for colour. Add the ginger paste

5. Fry till the onion turns light brown but take care not to burn them.

6. Add the masala paste. Stir and let the masala cook till you see the oil & masala separate.

7. Add the chopped tomatoes

8. Keep stirring and cook on low to medium heat for about 6-8 minutes. Sprinkle water if required.

9. Add the uncooked Gobindo Bhog/Basmati rice. Stir well and let the masala seep into the rice.

10. Add the pre-fried potato cubes. Add some water (about 1/2 glass)

11. Keep cooking and when the rice is semi cooked in the masala and the potato is partly cooked, add the fried Potol pieces.

12. Stir well and add some more water if it has become too dry.

13. Cook on low heat for another 3-5 minutes till the rice is just right and not overcooked and mushy.
14. Add the slit green chillies
15. Before switching off the flame, heat the ghee in a skillet and add a tsp of roasted & ground garam masala and add this to the almost done 'Potoler Daalna'.

16. Enjoy with hot steamed rice!

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