Veg: Potol Curry
Why Potol Curry?
My whole family is fond of potol and it is an unique vegetable. So I wanted to make sure my family enjoys the dish whenever I make it. It is specially my elder daughter-in-law's favorite.
Ingredients and Quantity or Amount
1. Parval (Potol) (300 grams)
2. Potaoes (2 medium sized)
3. Tomato (1 medium sized)
4. Bat Leaves (2 pieces)
5. Ginger paste (2 table spoons)
6. Cumin powder (1 table spoon)
7. Turmeric powder (1 table spoon)
8. Kalo Jeera (1/2 table spoon)
9. Cooking Oil (3 table spoons)
10. Sugar (1/2 table spoon)
11. Salt (to taste)
12. Garam Masala (1/2 table spoon)
13. Red Chilli Pepper (1/2 table spoon)
Method
Heat up a pan on the stove and add oil. Then add kalo jeera and bay leaves into the pan. Make sure you have cut up the potol into small pieces. When the kalo jeera starts to crackle, add the potol pieces into the pan. Add small cubes of potatoes into the pan and fry for a few minutes. Add salt, sugar, ginger paste, cumin powder, turmeric powder and red chilli pepper, tomatoes. Then ad one cup of water and cover the pan. When the gravy is thick and potatoes are softened, turn off the heat. Add garam masala.
Serve with chapati or rice.
Ingredients and Quantity or Amount
1. Parval (Potol) (300 grams)
2. Potaoes (2 medium sized)
3. Tomato (1 medium sized)
4. Bat Leaves (2 pieces)
5. Ginger paste (2 table spoons)
6. Cumin powder (1 table spoon)
7. Turmeric powder (1 table spoon)
8. Kalo Jeera (1/2 table spoon)
9. Cooking Oil (3 table spoons)
10. Sugar (1/2 table spoon)
11. Salt (to taste)
12. Garam Masala (1/2 table spoon)
13. Red Chilli Pepper (1/2 table spoon)
Method
Heat up a pan on the stove and add oil. Then add kalo jeera and bay leaves into the pan. Make sure you have cut up the potol into small pieces. When the kalo jeera starts to crackle, add the potol pieces into the pan. Add small cubes of potatoes into the pan and fry for a few minutes. Add salt, sugar, ginger paste, cumin powder, turmeric powder and red chilli pepper, tomatoes. Then ad one cup of water and cover the pan. When the gravy is thick and potatoes are softened, turn off the heat. Add garam masala.
Serve with chapati or rice.
© 2020 Sati Mukherjee. All Rights Reserved
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