Sunday, March 04, 2012

Summer’s still far, but the pointed gourd returns

Summer is still a month or two away in India, but here is a seasonal vegetable featured in fulfillment of a promise I made a long time ago. It is a recipe involving parwal, or the pointed gourd. I have my mother close at hand; the credit for the recipe goes to her.

Potoler dalna

1 lb (450 gm) parwal, peeled, and sliced into 1/2-inch rounds (small ones cut crosswise into only two pieces)
½ lb (225 gm) potatoes, peeled and diced into 1/2-inch pieces
½ tsp coriander powder
½ tsp cumin seeds, plus ½ tsp powder
½ tsp turmeric powder
¼ tsp chili (cayenne) powder
1 bay leaf
½ tsp ginger paste
¼ tsp garam masala powder, dry-roasted
Salt, to taste
½ cup water
½ cup mustard oil


  1. In a kadahi, or wok, fry parwal and potatoes, until light brown (no need to crisp) in mustard oil.

  2. Drain and remove, setting aside and leaving only 2 tbsp of oil.

  3. On medium heat, sauté cumin seeds, bay leaf, and ginger paste for a minute or so.

  4. Add coriander and cumin powder, turmeric, and, chili powder, sautéing for another minute.

  5. Add water, return parwal and potatoes to kadhai, and simmer, covered, until vegetables are tender.

  6. Sprinkle garam masala power.

  7. Serve with steamed rice, roti, or paratha.


shrinkhla sahai said...

Thank you for this wonderful blog! I am working with an online encyclopedia of Indian culture and heritage- Sahapedia. Food history and culinary traditions would be one of our major domains. would like to get in touch with you regarding this. Could you please give me your email address at


Angshuman said...

Thanks, Shrinkhla, for your kind words. I will send you e-mail.

Akansha Designs said...

Potol is so divine veggy. love anything cooked with it

Vemula Madhu said...

nice post
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