Aloo Potol er Chorchori | Bengali Parwal Sabji
This aloo potol er chorchori is a summer recipe where potol or pointed gourd is cooked with potatoes and a handful of spices for a dryish stir fry side dish. Pointed Gourd or Parwal is an extremely popular vegetable in Bengali cuisine and this niramish potol alur torkari is often served as a bengali niramish ranna with seasonal vegetables for everyday cooking.
Servings 4 people
Ingredients
- 500 gms Potol or Pointed Gourd - Parwal. 8-10 nos.
- 2 Aloo or Potatoes Medium
- ¼ tsp Panchphoron
- 2 tbsp Mustard Oil
- Salt to Taste
- ½ tsp Sugar
- ½ tsp Turmeric Powder
Instructions
- Start by washing and drying pointed gourds and potatoes. Scrape the parwal or pointed gourd and cut off the ends. Give it a slit lengthwise and scrape the insides out. Now dice them into small pieces500 gms Potol or Pointed Gourd - Parwal.
- Similarly prep the potatoes by peeling and dicing them in smaller pieces2 Aloo or Potatoes
- Heat some mustard oil in a pan and temper it with panchphoron. Let them crackle for a couple of seconds¼ tsp Panchphoron, 2 tbsp Mustard Oil
- Add the potato cubes and sliced pointed gourd to the pan. Stir well and cook for 5 minutes on medium heat.
- Now, add the turmeric powder, sugar and salt. Mix everything thoroughly.Salt to Taste, ½ tsp Sugar, ½ tsp Turmeric Powder
- Reduce the heat to low, add a splash of water and cover the pan. Let the vegetables cook for another 10-12 minutes until they become tender.
- Once the veggies have cooked thoroughly, Drizzle some mustard oil and turn off the heat. Give everything a good mix before serving it hot with rice for lunch