Thursday, November 1, 2012

Oriya Style Aloo Potala Rasa / Aloo Parwal Gravy


I am always excited to pick parwal from the star bazaar in chennai.This authentic dish is prepared in the northeast part of India. It is traditionally cooked with mustard oil, the aroma of mustard oil complements the other flavors of this gravy really well . So here is the authentic oriya style recipe that will make your family and guests asking for more ...

Ingredients
  • 12 to 15 parwal
  • 1 1/2 cup diced potatoes
  • 3/4 cup chopped onion
  • 3/4 cup chopped tomato
  • 1/4 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1/2 tsp cummin powder
  • 1/8 tsp sugar
  • 1/4 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garlic ginger paste
  • 1/2 tsp garam masala
  • 3 tbsp mustard oil (see the note)
  • 1/2 tsp himalayan salt or salt to taste.

Cooking Procedure
Wash the parwal and scrape them lightly with knife ,cut the ends and cut them half horizontally.

Heat 1 tbsp oil in a pan and shallow fry the parwal on medium flame till they become little soft and golden brown. Keep aside.

Then heat another 1 tbsp oil in the pan and shallow fry the diced potatos till they become little soft and golden brown and keep aside

In the pressure cooker heat another tbsp oil , add cumin seeds when it splutter, add onion garlic ginger paste,turmeric powder and stir till light golden brown. Add tomatoes and cook till soft.

Add all remaining powders,sugar,salt and stir until oil begins to saturate out of gravy.Then add the shallow fried parwal and potatoes and stir and blend the mixture with the veggies.

Add one cup of water mix nicely and cover the lid ,pressure cook for three whistles.Once it cools open lid and switch on the flame again and bring it to a boil.Mash some potato chunks in the curry to make the gravy little thicker.Check the consistency if needed add a little water.

Serve hot with rice or rotis.

Note:
1.To cook food with mustard oil,first heat oil until the mustard oil begins to smoke otherwise the mustard oil would smell and spoils the dish.

2.Dont peel the skin of parwal completely otherwise it will become mushy.

3.Cooking with mustard oil is purely optional, but I prefer to cook my gravies with mustard oil for the authentic flavor and healthy benefits.

4.Parwal is normally is deep fried before using in the curry however I preferred to shallow fry.

12 comments:

Mina Joshi said...

The curry looks interesting. Is parwal the same as Ivy gourd?

PT said...

yes i have seen this veggie most of the times at star bazaar.. we get variety of veggies and fruits there.. good to learn about other state recipe..

Suja Manoj said...

The curry is super inviting,yum

Sherin said...

u always come up with exciting stuff dear. Great recipe

Priya said...

Such a delicious curry, am never cooked potala in my cooking..

Julie said...

delicious curry:)
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Ramya Krishnamurthy said...

looking so yummy sister.:)

Swathi Iyer said...

Delicious curry. Love it.

Swasthi said...

Simple and delicious curry, a healthy one too Satya!

Beena.stephy said...

Good one

Arti said...

Parwal is a dish we cook without the gravy but this one looks worth trying too. Glad to know that you use mustard oil in your recipes, we use the same too for, as you rightly pointed out, all the health benefits it provides.

Shobha Kamath said...

The curry looks very delicious. First time here. Loved your space.

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