Stuffed Pointed Gourd || Parwal Vegetable Curry || Potol Bengali || Parwal English
Learn how to make Stuffed pointed gourd curry. This is the vegetarian version.
This is a classic Veg Recipe, even though it can also be done as a non-veg dish but to keep it simple I have tried this in a veg way wherby pointed gourds are stuffed with a filling containing coconut, poppy seeds, mustard, chilli, and the seeds of the gourd. watch the complete recipe step by step and win the heart of your beloved ones.
Ingredients:
7 Pointed gourd / Parwal / Potol(washed, peeled and scooped)
4 Green Chilli
1tbsp.Coconut(grated)
2tbsp. balck and yellow Mustard seeds
1tbsp. Poppy Seeds(soaked in water for 10 minutes)
Scooped out seeds of 7 pointed gourds
2/3tsp turmeric powder
1/2tsp Chili powder
1/4 tsp Black Cumin/ kalonji
Sugar(large pinch)
4tbsp Mustard Oil
Salt as required
Water as required
Method
- First cut one edge of the pointed side of the gourd then slowly and carefully insert the back of a tea spoon or knife and scoop the inside seeds. Reserve the scooped seeds.
- Blend together Cocunut, mustard seeds, poppy seeds, scooped out gourd seeds, chilli and some water and make a paste.
- Seperately make a paste of 1tsp of mustard seeds along with a green chilli and water
- Heat some oil in a kadai add black cumin. After few seconds add the blended mixture of the seeds, add salt, turmeric and pinch of sugar and stir until water evaporates. Once done set this aside to cool down
- Sprinkle some salt and turmeric on the gourd pieces and rub them well.
- Stuff all the hollow gourds with the filling and reserve some filling to be used in the gravy.
- Heat some oil in kadai then lower the stuffed pointed gourds and fry from all sides
- Take a fresh kadai heat oil, add black cumin and let them crackel, meanwhile make a mixture of turmeric and red chilli powder with some water then add a chilli to the hot oil and pour the watery mixture of turmeric and red chilli. Add some more water, salt and also sugar and bring this to boil.
- Add the stuffed gourds into the kadai and simmer for 4 minutes
- In a bowl add the mustard paste, some mustard oil and a little water and mix these. Add this mixture to the gravy and again simmer for 2 more minutes. After 2 minutes add the remaining fillings and give a final mix and its done.
Tastes good with Plain white Rice.
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