How to make the best recipe of Parwal/Potol – Sorshe Potol

“Sorshe Potol” is an Indian vegetable curry (pointy gourd) cooked in rich gravy of mustard and coconut. This recipe is fully vegan and vegetarian. I have shared the version of the recipe that is drafted observing my home-cook mother.
While her cooking style is more based on intuition and she never follows recipes very strictly, this is my small attempt to document her work.

Things you need:

Vegetables:
1. Parwal / Potol / Pointy Gourd
2. Coconut
3. Green Chilies
Spices:
Turmeric, Chili powder, Salt, Cumin Powder, Black Mustard Seeds, Bay leaf

Preparation:

  1. Peel the pointy gourds keeping alternative strips.
  2. Slit each of the pointy gourds slightly from both end, the cut should be very small.
  3. Massage them with turmeric powder and salt. Keep it aside for 10 mins.
  4. Grind mustard seed (that are thoroughly washed), coconut and green chilies together. For 1 kg of pointy gourd, 200 gram of grated coconut and 50 gram of mustard seeds can be used.
    Add salt, sugar and cumin powder (optional).

Procedure:

  1. Shallow fry the pointy gourds, it should not be fully cooked.
  2. Once the vegetables are half fried, heat mustard oil in a separate pan.
  3. Tamper the oil with mustard seeds and bay leafs. Green chilies are optional.
  4. Once the mustard seeds start “dancing”, add the mustard-coconut paste in the pan. Cook the paste in low-medium heat until it starts leaving oil.
  5. Add the fried pointy gourds to the gravy.
  6. Add 200 ml. hot water and let it simmer for about 10 minutes in medium flame. Add salt to taste. Add a tablespoon of lime juice.(optional)

Your pointy gourd curry is ready to dig in. It will taste best with rice.

If you like it, check-out some other recipesĀ here.

Post Author: Molten Cookie Dough

A typical Pisces person.

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