Potala 1

POTALA RASA / POINTED GOURD CURRY

Hello !!!

Today I am sharing a very delicious recipe from the odia cuisine.I am always intrigued by the simplicity of Odia Cuisine. I love pointed gourd and i am so glad I can find them here easily . I make stir fries, stuff and curry with these lovely vegetable. They are called Parval or Patal or Potal.

Parval is loaded with nutrients and has lot of health benefits. This vegetable is widely eaten in Bangladesh and India.

When Sasmita from https://www.firsttimercook.com/ posted this Potala Rasa in odia style , i was tempted to try this recipe immediately. For Recipe Swap Challenge this month I was paired with Sasmita. So here i present this absolutely lip smacking pointed gourd curry for this challenge.Check out her recipe here.

Recipe for Potala Rasa :

Ingredients:

  • 7 Pointed Gourd
  • 2 Potato
  • 4 Garlic Pods
  • 2 Onions Finely Chopped
  • 1 Red Chilli
  • 1 Inch Ginger
  • 2 Tomatoes Finely Chopped
  • Bay Leaf
  • 1 Green Cardamom
  • 1/2 Tsp Coriander Powder
  • 1 Tsp Cumin / Jeera
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • Salt to Taste
  • 3/4 Tsp Turmeric
  • 1/2 Tsp Sugar
  • 6 Tbsp Mustard Oil

Method:

Wash and clean the pointed gourds and potatoes. Trim the ends.You may scrape the pointed gourd if you wish . I like them with the skin . Cut each pointed gourd diagonally into 2 halves . Keep them in a mixing bowl. Add salt and turmeric and mix and keep them aside.

Peel and cut the potatoes proportionally to the size of the pointed gourd.Keep them in another mixing bowl.Add salt and turmeric and mix well.Keep them aside.

Blend onions,red chilli, ginger and garic to a fine paste without adding water.Tranfer the fine paste to a bowl. Blend the tomatoes as well to a fine paste.

Heat a wide bottom pan. Add mustard oil.Once it is hot fry the potato and pointed gourd pieces untill they turn brown on all sides. You can fry them separately if you wish .Transfer the fried chunks to a plate. In the same pan add sugar and allow it to melt.Add green cardamom, bay leaf and cumin seeds.Once they splutter add the onion -chilli-ginger-garlic paste and cook on medium flame untill the raw smell is gone. Once the oil starts to leave the sides add tomato puree and stir. Add balance turmeric powder,coriander powder, cumin powder,red chilli powder,salt and mix.

Once the masala is cooked and oil starts to leave the sides add the fried pointed gourd and potato chunks.Mix well and cook for about 2 minutes.Later add 1.5 Cup water and close the lid. Once it starts to simmer and the veggies are cooked ,sprinkle garam masala. Let it cook for 1 minute.

Switch off the stove and serve this delicious hot curry with Rice, rotis or phulkas.

Enjoy!!!!!!!

Potala 1

RAGI MUDDE /FINGER MILLET BALL

This week I am sharing one of the staple and healthy recipe from Karnataka. Most popular Ragi Mudde recipe.Ragi flour is cooked with ghee and water .Ragi has a lot of nutritional benefits. It is diabetic friendly and also increases resistance power .It is cooked with and without rice. It is usually served with saru , sambhar or gojju. I love to have it with Gojju.

Ragi mudde is known a poor man’s food as it is mostly eaten by the rural population.Seeing the health benefits of Ragi it is mostly eaten by majority of people.We usually have it for lunch on weekends. It keeps us full for a longer period. Small balls are to be dipped in any gravy and swallowed.It is not to be chewed. I love ragi mudde with Gojju.Simple pleasures of life.

This week’s theme for 199th #Foodiemonday #Bloghop #RagiTales was suggested by Poonam who blogs at https://poonambachhav.blogspot.com . Check out her wonderful blog for traditional recipes.

Recipe for Ragi Mudde:

Ingredients:

  • 1 Cup Ragi Flour
  • 2.5 Cups Water
  • 2 Tsp Rice
  • 2 Tbsp Ghee
  • Salt to Taste

Method:

Take a wide bottom pan. Add water and ghee (Keep some ghee for later use).Bring it to boil.Add the cooked rice and ragi flour slowly and keep mixing it to make sure there are no lumps.Keep mixing with a wooden Spatula in one direction and cover it untill the flour is cooked on low flame for about 5 minutes.

Switch off the flame once it is done. Smear the plate with remaining ghee .Tranfer the contents on to the plate. Make small balls but take care not to burn your palms.

Serve Ragi Mudfe with extra ghee and gravy of your choice. I served with my favourite gojju.

Eat healthy and enjoy!!!!!!!!!!!!!!!!

http://multipurpose powder

Check out more ragi recipes:

Potala 1

POTATO & BABY PEA SHOOTS PATTY

Ramadaan Kareem to all my readers who are fasting during this holy month and eagerly waiting to celebrate Hari Raya this week. Sharing a easy and delicious starter recipe to please your family and friends.I have made a vegetarian Potato & baby pea shoots patty that can be used in burges or eaten just like that with any dip,sauce or chutney.

Meat lovers can add meat to this recipe and enjoy the dish. This week our fellow bloggers decided to share some wonderful recipes for Ramzan which will help our readers to plan what to cook in case they are still not sure what to cook.

My humble contribution for 98th #Foodiemonday # Bloghop theme #EidWithFoodies is this delicious Potato and baby pea shoots Patty.

Recipe for Potato and Baby Pea Shoots Patty:

Ingredients:

  • 4 Potatoes boiled and Peeled
  • 150 Gms Baby Pea Shoots Finely Chopped
  • 1.5 Tbsp Flaxseed Meal
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Amchur Powder
  • 1.5 Tsp Tava Fry Masala
  • Salt to Taste
  • 1 inch Ginger Finely Chopped
  • 2 Green Chillies Finely Chopped
  • 1 Tsp Jeera
  • 4 Tbsp Besan / Gram Flour
  • Some water for Thick Paste
  • 1 Cup Vermicelli for Coating
  • Oil for Frying

Method:

Take a wide bottom bowl.Mash the potatoes and ensure it is lump free. Add flax seed meal,chopped baby pea shoots, chopped green chilli, chopped ginger,jeera, chilli powder, tava fry masala, amchur powder and salt. Mix well. Mix well and allow it to rest for 15 to 20 mins. Shape them into round patties .

Take another bowl add besan and little water to make a thick paste. Add water slowly and add some salt to the thick batter.

Heat oil in a wok. Dip the round patties in the besan batter and roll it on the vermicelli and deep fry.

Transfer them on to a plate and serve with any dip / chutney / sauce.

I served them with yogurt and dill leaves dip. It tasted fabulous!!!