Monday, June 1, 2009

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..........

Ingredients :
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 preperaes 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.


Unknown said...

i love the bookmarking this one..

Ramya Vijaykumar said...

Authentic bengali delicacy!!! they look perfect and you really made it like a pro!!!

Sharmila said...

Darun! Ektu gorom bhaat er shonge! :-)
Amio dryish bhalobashi.

Indrani said...

Thanks, Sowmya, Ramya & Sharmila

Indian Khana said...

I always love mustard flavor..looks so gud

Sharmila said...

Indrani ... can you please tell me je potol er seeds gulo ki ber kore dite hoye? ami eta banate chai kintu bujhte parchi na. Ar ami fresh coconut use korbo ... ota o ki paste kore nebo na kure dite hobe? Thanks. :-)

Indrani said...

Patol-er seeds ber kare dile patol-er arr kono taste thake na, I seed ber koro na. Patol gulo half kare niyo. aar narkel ta ami procedure-e jemon bolechi..ekdom sheshe namanor age alpo jal thakte fresh narkel ta kure diye diyo. Try kare amake janio..

Soma said...

pathiye dao Indrani, its been like 10 years since i had potol, & something like this with potol goes back to more than 15 years when ma was still there:-(

Indrani said...

Soma, why don't you join us here in Singapore? Amio bhisan miss karechi potol in USA, but in singapore, fresh patol pai always..

sharmila said...

Thanks Indrani. weekend er jonne check korte ashte parini ... ebare banabo ... half narkel ekhono rekhechi ... use korchi na. Nischoi janabo. :-)

Suparna said...

Hi Indrani,
Potal n nariyal seems a fab combination...mustard flavoured dish is a big welcome at our place :)Thanks for the mention. Shall try it sometime for sure...
I went through most of ur recipes while approaching this one...I would like to try kulfi ur version :)
Keep the inspiration on.
Happy Blogging :)

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