Name: Tel Potol (Parwal / Pointed Gourd Curry - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10-12 Parwal / pointed gourd; 4-5 tbsp. mustard oil; 1/2 tsp. + 1 tsp. nigella seeds (kalonji); 1 tsp. radhuni (celery seeds); 1 tsp. cumin seeds; 1 tsp. nigella seeds; 1-2 green chilies; 2-3 garlic cloves; 1" ginger; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. mustard oil to garnish; 1-2 tbsp. coriander leaves, chopped

ABOUT Tel Potol (Parwal / Pointed Gourd Curry - Bengali Style) RECIPE

This is a traditional Bengali recipe where the parwal is cooked in a simple curry form. 'Tel' means oil and 'Potol' means parwal / pointed gourd in the local lingo. I have no idea from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. All parwal lovers will simply love this yummy dish. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti / chapati.

Ingredients Serving: 4

10-12 Parwal / pointed gourd
4-5 tbsp. mustard oil
1/2 tsp. + 1 tsp. nigella seeds (kalonji)
1 tsp. radhuni (celery seeds)
1 tsp. cumin seeds
1 tsp. nigella seeds
1-2 green chilies
2-3 garlic cloves
1" ginger
1/2 tsp. turmeric powder
salt to taste
1 tsp. mustard oil to garnish
1-2 tbsp. coriander leaves, chopped

Instructions

Scrape the parwal as shown above and cut into half.
Heat 2 tbsp. oil and fry the parwals till light brown. Drain and keep aside.
Heat remaining oil and add the kalonji. Saute for a few seconds. Add the ground paste and fry on a medium flame till the oil separates.
Now add the fried parwals, salt turmeric powder and a sprinkle of some water. Cover and cook for 2-3 minutes.
When done, add the raw mustard oil.
Garnish with coriander leaves & serve with hot steamed rice or chapattis.

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