Potol Pasanda / Parwal Pasanda / Pointed Gourd Special

Every season bring with them different fruits and vegetables. Not that season is living being and brings things with them. But, in every season the weather differs and is favourable for the growing of these different kinds of vegetables and fruits.

These days we can get varieties of fruits and vegetables throughout the year. But, the seasonal ones, in their own season have their own taste.

Anyway, let me tell about me preparation of this special dish. Potol/parwal/pointed gourd is a summer vegetable. Some don’t like it, but some enjoy this vegetable.

Sometimes, cooking it differently makes all the difference, and even those who hate it can give a lip smack after eating it.

Ingredients:

Potol/parwal/pointed gourd: 10 to 12

Cashew: 15 pieces

Posto/poppy seeds:2 tbsp.

Haldi powder: a pinch

Red chilli powder: ½ tsp

Kolojeera/kalonji: 1 tsp

Salt to taste

Cooking oil

Preparation:

Remove the skin of the potol/parwal and make 2 slits in the body

Make a paste of the cashew and poppy seeds.

Take oil in a kadhai and fry the potol. Keep the fried potols aside.

Take about 2 tbsp of oil and heat it.

Then add the kalojeera/ kalonji .

Next add the haldi and red chilli powder and stir. Without haldi you will get white gravy. Choice is yours.

Soon add the cashew and poppy seed paste and fry it.

Add salt and mix the ingredients for 2-3 minutes. The oil will start separating. Once it comes to this stage add water about 2½ cups.

Let it come to a boil. The gravy will start thickening because of the cashew and poppy paste. Add the fried potols and cook for a couple of minutes on high flame.

Switch off the fire.

Now put it in the serving bowl as it is ready to be served.

The thick gravy with the melting in mouth potol will tell how interesting this dish is. Not only interesting, so tasteful.

Those who don’t like potol can have a go at this and find out the result.

Of course, you will get no marks, but some words of appreciation will come through the door of the trouble taken to prepare this dish.

Potol Pasanda, wasn’t it a delight? The eyes and the facial expression will say it all once it is served.

Have it with roti or bhaat. How does it matter as long as you enjoy the taste?

©gouriguha 2021