Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice)
Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chal potol (parwal/ pointed gourd cooked with aromatic rice). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Potol or pointed gourd is found in abundance in West Bengal vegetable market. From DOI POTOL to PUR POTOL to POTOL POSTO, varities finger licking dishes can be cooked with this potol. Chal Potol or Pointed Gourd or Prawal/ Parval cooked in aromatic rice (Gobindobhog/Basmati) based gravy is a vegetarian gravy dish that is very close to my heart.

Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice) is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice) is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have chal potol (parwal/ pointed gourd cooked with aromatic rice) using 13 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice):
  1. Get 8-10 potol/pointed gourd
  2. Prepare 1 tbsp ginger paste
  3. Get 2 tbsp gobindobhog /ambemohar rice
  4. Get 1/4 tsp turmeric
  5. Prepare 1/4 tsp red chilli powder
  6. Take 2 tbsp ghee
  7. Get 2 tbsp refined oil
  8. Prepare To taste salt
  9. Take 2 tsp sugar
  10. Get 1 small stick cinnamon
  11. Make ready 4 cloves
  12. Take 2 cardamoms
  13. Take 1/2 tsp garam masala

Add the soaked rice and stir. Add the fried pointed gourds ,potatoes and saute. Serve hot with rice and dal. Cook over medium heat until the rice are cooked.

Instructions to make Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice):
  1. Cube potato.Chop both ends of parwal, peel the skin at intervals and chop into half.Smear salt and fry the potato in low flame till half done.Then fry the pointed gourd and set aside.Heat oil in a pan and sprinkle cumin and half crushed whole garam masala.When they splutter,add rice and vegetables and toss.Add ginger paste,little turmeric,red chilli powder,salt and sugar to taste.Add bay leaf and ghee and fry.Add water and cook covered on low flame or pressure cook 2 whistles.
  2. Check whether rice is done and the texture is silky.Sprinkle garam masala and garnish with raisins and cashew nuts. Serve as a side dish in lunch along with rice or enjoyed as it is.It is a semi dry preparation.The aroma of rice,ghee,spices and ginger makes it a lip smacking delicacy.

Keep cooking till all the water evaporates. Remove pan from heat,mix ghee and garam masala powder. Delicious Parwals-Rice curry is ready,garnish with Raisins and serve with. Some famous ones are Potol Alur Jhol (Parwal Alu Curry), Potol Korma, some fish items such as Potoler Dorma (Fish stuffed Parwal), Potol diye Macher Jhol (Parwal Fish curry). In fact, there is even a well known sweet prepared with Potol, called Potol Mishti.

So that is going to wrap this up with this exceptional food chal potol (parwal/ pointed gourd cooked with aromatic rice) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!