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Wednesday, June 11, 2014

Narkel Sorshe Patol (Pointed Gourd in Coconut-Mustard Sauce)

This is another bengali delicacy of Pointed gourd or Patol in bengali. Parwal or patol is mainly available in Summer season particularly in Eastern India (Bengal, Orissa, Assam, Utttar Pradesh). It is a good source of Carbohydrate, Vitamin A & C and also contains some essential trace elements (magnesium, potassium, copper, sulfur and chlorine).
This is a very easy to make and quick recipe and I'm posting this recipe for my dear friend, Suparna of Food Fascination, who loves bengali food very much and tried and loved some bengali patol recipes, too.......So, Suparna It's for you..........

You Need:
Parwal/Patol : 3-4 nos.
Mustard seeds : 2 tblsp.
Poppy seed : 1 tblsp.
Green chillies : 1 or 2 (as per taste)
Cumin Seed : 1 tsp.
Turmeric Powder : 2 tsp.
Dessicared or fresh coconut(narkel) : 1/3 cup
Salt to taste
Oil : 2 tblsp.

Method :

  • Wash and then trim the edges of parwals. Cut all of them lengthwise in half. Smear a little turmeric and salt on them and fry light brown on both sides. Keep aside.
  • Dry grind mustard and poppy seeds with green chillies and a pinch of salt.
  • In the same pan, when oil is hot, temper with cumin seeds. Add the paste with 3 tblps. of water. Add 1 tsp. of turmeric powder and fried parwals or potols. Cook the mixture and coat parwals well with the paste and stir until the raw smell of spices go away, for about 2-3 minutes. When spice paste dries, add 1/2 cup of water, just to cook the vege. Cover the pan and cook in medium heat.
  • Pointed gourd cooks very fast. When water almost dries up, add fresh or dessicated coconut and coat well with the gourds. Stir fry for 1-2 minutes in low heat. (It's dry preperation, the spice paste will coat the gourds)
  • You are done...enjoy with plain rice.

Authentically, it's done by steaming. You can make it in pressure cooker without the whistle attached. Coat the spice paste and coconut with turmeric and salt all over the gourds in a bowl, drop 2 tblsp. of oil and steam it for 10 min. My mom sometimes makes it inside the big bowl of freshly prepared hot rice. She prepares the paste in a bowl and keeps that bowl into a freshly prepared hot bowl of rice for 1/2 an hour and it's ready. But that way, it becomes little soggy, I like to have it little dry and fried, so I make it this way, my mom also do it this way.

Wednesday, June 11, 2014 / by / 0 Comments

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