Potoler Korma (Parwal / Pointed Gourd Curry) - Black gram urad dal

Ingredients

1. 8-10 potol (parwal / pointed gourd), cut lengthwise
2. 3 tbsp.+1 tsp. mustard oil
3. 1 tsp. panch phoron (Bengali five spice mix)
4. 1-2 dry red chilies
5. 2 bay leaves
6. 1 onion, chopped
7. 2-3 garlic cloves
8. 1" ginger
9. 1 tbsp. mustard seeds
10. 8-10 cashew nuts
11. 1 tbsp. fresh grated coconut
12. 1-2 green chilies
13. 1/2 tsp. turmeric powder
14. To taste salt
15. 1 tbsp. coriander leaves to garnish

Steps

1. Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.

    

    
2. Heat oil and fry the parwals till light brown. Drain and keep aside.

   

    

    
3. Heat oil and temper with bay leaves, dry red chilies and panch 
   phoron. Allow it to splutter.

   

    

    
4. Add the onion and fry till light brown.

   

    

    
5. Add the fried parwals, ground paste, salt and turmeric powder. Mix well.

   

    

    
6. Add water. Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.

   

    

    
7. When done, switch off the flame. Add the remaining mustard oil and
   coriander leaves.

   

    

    
8. Serve with rice or chapatis.

   

    

    "Best Quality Dal Manufacturers Suppliers"

   "Best Dal Price"

   "Best Quality Minapagullu"

   "Best Quality Urad Dal"

   "Best Quality Urad Dal Manufacturers Suppliers"

   "Best Orid Dal Manufacturers Suppliers"

   "Tenali Double Horse Minapagullu Uraddal Oriddal Blackgram"

   "Orid Dal"

   "Urad Dall"

   "Black gram"

   "Vigna mungo"

   "urad bean"

   "urid bean"

   "minapa pappu"

   "mungo bean"

   "black matpe bean"

   "Split Black Gram"

   "round urad dal"

   "Urad Dal White"

   "Urad Dal White Split"

   "Grocery Gourmet Foods"

   "Black Urad Whole"

   "Black Urad Dal"

   "Whole Black Urad"

   "Whole Black Orid"