Thursday, December 9, 2010

Potala Tarkari (Parwal Curry) Another way .......

If you want fresh Potala/ Parwal in this part of the world ..... you must be dreaming ! And if you badly want it then there is a word for it 'Compromise'. Sure you can find them in the frozen vegetable section of most Indian Grocery Stores. But I am little against that word 'Compromise' although it is a part of our everyday life. I still try to minimize it when it comes to cooking and pleasing my palette. Like they say 'Every thing comes for a price', the price of owning these fresh ones was 4.99 $ a pound. From the moment I picked those parwals I started weaving dreams of a special dinner ...... the attraction 'Potala Rasa'. What's so special about it ...... well you got to check that here.
But I was in two minds about it ..... Why ? Coz that recipe was already sitting on my blog and this vegetable was a rare sight. It's rare to spot fresh ones even in the Indian Grocery stores. So do you have this question for me "Do you cook to blog or Blog to Cook " .... Well Both !!
So my quest for a special Parwal Recipe began on Google and ended with my maternal Aunt. This was her tried and tested recipe so I was in no two minds about it. Although it needed a little bit of convincing for J who badly wanted Potala Rasa. The end result was great if you can buy my words.
It came out better than what I had expected and J was licking his fingers.

Preparation Time 30 minutes
Serves 3

Potala/Parwal - 10 nos (medium size)
Thin chopped Onion - 1 cup
Milk - 1 cup
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Bay Leaf - 1
Cinnamon - 2 inches
Green Cardamom - 2
Black Cardamom - 1
Cloves - 3
Salt per taste
Oil for cooking

Method of Preparation

1 Wash Potala/Parwal and pat dry. Scrape the outer skin lightly. Slit in between.
2 Add some oil to a Kadhai. When hot fry the Potala/ Parwal by adding a little turmeric and salt to it. Cover and fry to cook faster. When Potala/Parwal gets 2/3 cooked remove from heat and keep aside.
3 Drizzle little more oil in the Kadhai. When warm add all the whole garam masala and bay leaf.
4 Add the chopped onions to it. Add salt per taste and a pinch of turmeric. Fry till the onions no more have raw smell and are soft. Add the cumin powder now.
5 Add milk to the onions, cover and simmer for 2 minutes. Now add the fried parwal to it. Cover and cook till the gravy is of medium consistency. ( Milk reduces to 1/2 it's volume).
6 Sprinkle garam masala in the end.

Serving Tips
Serve warm with any Indian flat bread.


Ushnish Ghosh said...

Dear Satrupa
This recipe is so new to me, with milk!!! Have tried with Dahi the usual one. Do you think I should put a dash of Pithou to prevent curdling of milk? Anyway I shall try it exactly as per your recipe.
By the way, try to buy fish from a bangladeshi shop. You get all including small fish like kantia, poboda, BauNsa patri, Kerandi, Mahuradi, GaDisha etc etc. They are well preserved and as good as the fresh ones.
By the way do you remember a recipe of a tarkari served with BaDa ? It has bit of Buta dali, vegetables and the chhunka is the crox of the thing. I just cant reproduce the taste because I dont know the right chhunka.
Have a nice weekend
Ushnish bhai

Vani said...

Oooh, nice! Another potol curry for me to try! :) Just posted your rasa. Do check when you can, S.

Jay said...

I will be trying this one...looks delicious..
great try dear..
Tasty appetite

Sushma Mallya said...

looks yummy,nice recipe...

GB said...

It looks delectable! :)

Kairali sisters said...

This is very very new curry for me, but it sure loks and sounds yumm....Great pictures Satrupa..

Priya said...

Thats a definitely a delectable curry..

Suja Sugathan said...

This is new to me..looks super delicious,nice clicks dear.

Torviewtoronto said...

delicious picture and gravy curry

Ananda Rajashekar said...

Satrupa, this is very new recipe usually we make this veggies in a very different way, and its been ages i have ever had this vegg...but i will bookmark this for sure to try, with milk this is very interesting! and thanks a lot for you lovely words of appreciation, its gave a mountain of happiness :)

Sayantani said...

love patol and I can eat this anytime of the day. wont make you jealous by saying that now we are getting this almost whole year round ;-)
perfect dish Satrupa. yum yum

Priya (elaichii) said...

I have used milk in curry before. Srilankan cuise uses milk in some of their simple onion tomato curry to give richness!
potao parwal curry looks so creamy yummy!

R said...

looks yummy! the milk has made it very creamy too.

PreeOccupied said...

I give up hope of fining parwal even in the frozen section of the Patel store we go to. Its not too great. I will wait for the fresh ones to arrive next year. Love your traditional Oriya recipes. Did I tell you I spent a couple of years as a toddler in Cuttack.

Tanvi@Sinfully Spicy said...

Thanks for stopping by and your kind comments! I was also disappointed with frozen parwals last time I bought them.Never seen fresh ones in my part of the world.This preparation is new to me but looks really delectable!

Akila said...

so inviting curry dear...

Dish Name Starts with C: - Main Dishes & Cakes
Dish Name Starts with C: - Snacks & Sweets
Dish Name Starts with C: - SideDishes & Beverages

Event: Dish Name Starts with D


Chanchal said...

Potala is one of my favorite vegetables..When you stay away from your own place you miss these vegetables more..The curry looks yummy..specially the gravy..


aipi said...

I have no idea why parwal is so expensive here even when they are in season, I try to grab them when I see them in our local stores have done justice to them, I especially love the color of the gravy!

US Masala

Satrupa said...

Thanks everyone for leaving your encouraging comments

s said...

good recipe//i too use milk sometimes.

Post a Comment