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..........
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.
- 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.