Shorshe Potol (Parwal) by Sanchita Chowdhury

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Here are three tried-and-true recipes from Indian ladies in Hong Kong. Home-cooked meals are recommended by Ayurveda for their carefully selected ingredients and the love infused in their preparation. 

Enjoy these tested recipes!


INGREDIENTS

For the main dish:

- 250 grams pointed gourd (potol)

- 2-3 tablespoons mustard oil

- 1 teaspoon turmeric powder

- 1-2 green chilies (slit)

- Salt to taste

For the mustard paste:

- 2 tablespoons yellow mustard seeds (or black mustard seeds)

- 1-2 tablespoons poppy seeds (optional)

- 2-3 green chilies (adjust according to spice preference)

- Water as needed

To prepare the dish, follow these step.

Time :-15 to 20 mnts.

Step 1: Preparations

  • Potol:Wash, trim, and optionally peel pointed gourds; slice for cooking.
  • Mustard Paste:Soak mustard seeds (and poppy seeds if desired) for 30 minutes, then blend with green chilies and water into a thick paste.

Step 2: Cooking

  • Heat mustard oil in a pan until smoking, then reduce to medium heat.
  • Add potol and coat in oil.
  • Sprinkle turmeric and salt; cook for 3-4 minutes.
  • Mix in mustard paste and slit green chilies, adding 1/4 cup water.
  • Cover and cook on low for 10-15 minutes until potol is tender.
  • Adjust seasoning as needed.

Step 3: Serving

  • Serve hot with steamed rice, and consider adding potatoes or eggplants for variation. Adjust green chilies and mix in coconut for extra flavor.

Enjoy this authentic dish!





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