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Showing posts with label potolo rasa. Show all posts
Showing posts with label potolo rasa. Show all posts

Saturday, June 4, 2011

Potolo Rasa

Potolo Rasa or pointed gourd cooked in a thick coconut based gravy is considered to be a treat by most Odia people. More popular in the coastal belt that includes a lot of coconut in their cuisine, it is rich, mildly spiced and has a hint of sweetness. On days when non-veg is banished from the Odia homes and yet guests turn up, this dish turns out to be a life savior.

Cooking Time Required: 30-35 mins


  • 8-10 nos Potolo (Parwal/pointed gourd)
  • 1 large potato
  • 1 medium sized onion
  • 1 large tomato
  • 1/2 cup grated onion
  • 1 1/2 tbsp ginger-garlic paste
  • 1 tsp poppy seeds
  • 1/2 tsp cumin seeds 
  • 1 tsp coriander seeds 
  • 1/2 tsp chilli powder
  • 2-3 dry red chillis
  • 2 green cardamon
  • 2 nos bay leaves
  • 3 cloves
  • 1 inch cinnamon
  • 2 tsp kasuri methi
  • 1/2 tsp fennel seeds
  • 2 pinch garam masala
  • 6-7 tsp oil
  • 1/5 tsp turmeric
  • salt to taste

Prepartion: Peel and cut all the parwal into two halves. Chop the potato into large

Grind the onion, tomato, grated coconut, poppy seeds, cumin, coriander, whole red chillis and all the whole spices into a smooth paste.

Soak the kasuri methi in 1/3 cup warm water.

Cooking: Heat 3-4 tsp oil in a wok. Sprinkle turmeric powder and then add the parwal & potatoes and fry for 10-12 mins.

Remove from wok and keep aside.

Add the remaining oil to the wok and add the red chilli powder and fennel seeds. Add the masala paste along with ginger garlic paste and cook for 5-6 mins.

Add the fried vegetables along with salt and mix well. Sprinkle the kasuri methi. Stir fry for 2-3 mins. Pour 2 cups of boiling water and allow to simmer on low flame for 5-6mins.

Sprinkle garam masala and remove from fire.

Allow to stand for 5 mins. Serve hot with rice/rotis.

Note: The original recipe does not use Kasuri Methi.

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