Bun 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!!!!!!!

Bun 1

VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

 

Welcome to my first post in 2019. Hope the new year has started on a fantastic note for all of you. For me it has started on a very positive and encouraging note. I am sharing a very delicious and healthy curry with fresh Methi Leaves. There are many recipes with methi leaves. This one is a keeper for sure as it is finger looking good. It goes well with hot rice , Rotis and even Dosa. Try it to believe it.

Theme  for 177th #Foodiemonday #Bloghop   #MagicofFreshMethiLeaves  was suggested by Sasmita who blogs at www.firsttimercook.com. Check out her blog for the wonderful recipes. I am so happy  as I wanted to share this awesome recipe with all my wonderful readers.This Methi curry is loved by my family and a regular dish at my place.

Recipe for Vendhaya Keerai Mor Kozhambu / Fenugreek (Methi) Leaves Yogurt Curry:

Ingredients:

1/2 Cup Toor Dal /  Pigeon Peas

1/2 Cup Channa Dal / Bengal Gram

2 Cups Roughly chopped Methi Leaves / Fenugreek Leaves / Vendhaya Keerai

1/4 Tsp Turmeric

Salt to taste

2 Cups Yogurt plus 1 Cup Water Mixed well (without any lumps)

1 Tsp Tamrind Paste

/4 Tsp Hing / Asafoetida

1 Tsp Ghee

Few Curry Leaves

For Tadka / Tempering:

2 Tsp Oil

4  dry red Chilies(Round ones)

1/2 Tsp Mustard Seeds

For Masala / Paste:

3/4 Cup Grated Coconut (Fresh)

4 Green Chillies

2Inch Ginger

1/4 Cup Chopped Fresh Coriander leaves

Method:

Wash both the dals and pressure cook with enough water  upto 3 Whistles or untill soft. Once the pressure is released, remove the dals and mash well. Channa dal will not be fully mashed. It is ok. Keep the mashed dals aside.

Mix the thick yogurt and water untill smooth and ensure there are no lumps.Keep it aside.

Grind all the ingredients for the masala or paste untill smooth.You can add little water in order to get smooth paste. Keep it aside.

Heat a wide bottom Pan. Add Ghee. Once the ghee melts add  Mustard seeds and asafoetida. Once it splutters add the chopped Methi leaves and cook untill done. Approx 5-8 mins. Now add the mashed dals and mix well.Add turmeric and mix well. Add the masala / paste and mix well. Add 1/2 cup water and allow it to simmer on medium flame for about 8-10 mins.

Once done lastly add the beaten yogurt and mix well. Switch off the flame immediately. You can garnish with some Tadka and serve hot with Rice, Rotis and Dosa.

Enjoy!!!!!!!!!!!!!