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Thursday, November 14, 2019

Patol Kasha (Fried pointed gourds coated with rich n thick gravy)

    Parwal or Patol(in bengali) or Pointed Gourd is a very tasteful summer vegetable which has huge health benefits and one of my favorite vegetable. It contains abundant amount of Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, calcium, magnesium, potassium and phosphorus.

Its list of health benefits include :
  • Its good amount of fiber content helps in digestion and also treats gastrointestinal and liver problems.
  • This vegetable contains less calories and yet it can keep stomach full for longer, thus, further reducing your urge to eat
  • The seeds present in parwal are beneficial in reducing constipation and digestive problems. 
  • Anti-oxidants present in Pointed Gourd helps to reduce aging signs. It is also helpful in reducing fine lines.
  • Pointed Gourd boosts immune system. It is very beneficial in providing relief from fever, cold-cough, skin infection and injuries.
  • By eating parwal, stomach worms get reduced.
It is one of the beloved vegetable in any Bengali household and quite a number of delicacies are cooked using this vegetable. I have posted quite a few favorite delicacies too in my blog like, Patoler Dolma(non-veg version), Niramish Patoler Dorma(veg version), Patol Posto, Patol Narkel Charchari and some more. Check my Recipe Collection page for more such recipes.
Today I'll share another such Bengali Delicacy I cook often on special ocassions, i.e., Patol Kasha or Bhuna. Not much ingredients are needed to prepare this dish. But the list of ingredients is quite interesting. From the pic you can understand that, this dish will go well with steamed rice as well as with simple pulao. Let's check the list of ingredients ASAP.............

You Need ::
Patol/Pointed Gourd : 6-7
Onion : 2, medium/ 1, big
Ginger paste : 1 tsp.
Garlic paste : 1 tsp.
Green chilli paste : 1/2 tsp.
Tomato : 1, big, make into paste
Cashewnut : 7-8 nos
Raisins : 5-6 nos
Poppy seed paste : 1 tsp.
Turmeric Powder : 2 tsp.
Coriander Powder : 2 tsp.
Cumin Powder : 2 tsp.
Red chilli powder : to taste
Garam Masala Powder : 1 tsp. [Grounded powder of 2-3 cardamoms, 2-3 cloves and 1 small cinnamon stick]
Oil(mustard oil preferably) : 3-4 tblsp.
Ghee : 1 tblsp.
Spices to temper :
Bay leaves : 2
Cardamom : 3-4
Cloves : 3-4
Cinnamon : 1-2 sticks

How To :
  • Cutting the patols/parwals : There s a certain way of cutting teh vegetable for this recipe. First, cut the both ends of a patol, then scrape out the skin of the patol from all sides. Then just make few slits on the body of a patol. And you are done. Similarly, cut all the vegetables, wash and pat dry all of them. Marinate all of them with little salt and turmeric powder and keep aside for at least 30 minutes. 
  • Preparation : i) Make a thick paste of tomato. ii) Soak cashew nuts and raisins for 15 minutes and then make a paste of them adding poppy seed in it. Set aside.
  • Heat about 2 tblsp. oil in a pan and fry the vegetables from all sides till they are brown. Remove from heat and drain them on a kitchen tissue. 
  • Now prepare the gravy. Heat 1 tblsp. oil in a pan, add sliced onions. Fry till onions turn just golden, remove and drain on a kitchen towel. In the same oil, add cardamoms, cloves, cinnamon and bay leaves. Add ginger-garlic-green Chilli paste and all the spice powders. Add tomato puree and cashew-raisin-poppy seed paste. 
  • Now add the fried onions and mix well with the spices. When oil leaves the spices, add the fried parwals or pointed gourds. Add 1/2 cup of warm water and in medium flame cook with lid on till parwals are soft. Add salt to taste. Parwals cook very fast.
  • When the gravy thickens, add ghee and garam masala powder and mix well. Saute for couple of more minutes and when gravy coats the parwals nicely, remove from heat and serve hot.
Enjoy this delicacy before season goes away. There are few more days, this vegetable will be available in the market. So try it out soon............

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