Posted by: Mala D
To the Bongs, if the Hilsa is the queen of fish then potol is perhaps the king of vegetables, with jackfruit & cauliflower coming a close second. Bengalis love parval so much they even have it as a sweet!
Ingredients:
Parval: 250 gms
Potato: 1 medium-sized
Mustard oil/refined oil: 4 tbsp
Grated coconut: 75 gms
Poppy seeds: 2 tbsp
Green chillies: 5-6
Turmeric powder: 1 tsp
Salt: to taste
Mustard seeds: 1/4 tsp
Nigella seeds: 1/4 tsp
Method:
Peel & cut the potato into small pieces. Peel the parval leaving one strip intact after each peel (just like you peel cucumber for salad). The peel can be stored & used later for chechki. Wash & drain them properly.
Dry roast the poppy seeds & then make a smooth paste with grated coconut & green chillies. Keep aside.
Heat the oil, drop mustard & nigella seeds. When they splutter add the aloo & parval & fry them well. After a while, add the paste & fry it, turning it softly so you don't break the vegetables. Add salt & turmeric & mix well. Ensure that the masala doesn't stick to the pan. Add a little water (2 tbsp), cover & cook on low flame. When done, pour 1 tsp raw mustard oil over it & keep it covered. Serve hot with rice.
Note: in the UAE poppy seeds (posto) is banned as a narcotic substance. Therefore, instead of posto, people add 1 tbsp of mustard paste towards the end of cooking:((
To the Bongs, if the Hilsa is the queen of fish then potol is perhaps the king of vegetables, with jackfruit & cauliflower coming a close second. Bengalis love parval so much they even have it as a sweet!
Ingredients:Parval: 250 gms
Potato: 1 medium-sized
Mustard oil/refined oil: 4 tbsp
Grated coconut: 75 gms
Poppy seeds: 2 tbsp
Green chillies: 5-6
Turmeric powder: 1 tsp
Salt: to taste
Mustard seeds: 1/4 tsp
Nigella seeds: 1/4 tsp
Method:
Peel & cut the potato into small pieces. Peel the parval leaving one strip intact after each peel (just like you peel cucumber for salad). The peel can be stored & used later for chechki. Wash & drain them properly.
Dry roast the poppy seeds & then make a smooth paste with grated coconut & green chillies. Keep aside.
Heat the oil, drop mustard & nigella seeds. When they splutter add the aloo & parval & fry them well. After a while, add the paste & fry it, turning it softly so you don't break the vegetables. Add salt & turmeric & mix well. Ensure that the masala doesn't stick to the pan. Add a little water (2 tbsp), cover & cook on low flame. When done, pour 1 tsp raw mustard oil over it & keep it covered. Serve hot with rice.
Note: in the UAE poppy seeds (posto) is banned as a narcotic substance. Therefore, instead of posto, people add 1 tbsp of mustard paste towards the end of cooking:((
Don't be :( will treat you to loads of posto when in India next !
ReplyDeleteWhat an incentive to come home! Thanx:-)
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