Aloo and Potal Masala

Also known as Potato and Pointed Gourd Curry.

My dearest younger sister shared this curry from Odisha. Pointed Gourd or Parval, known popularly can be found in frozen section of Indian stores and other markets where Indian vegetables are popular. I have used frozen Potal (parval in Hindi) as shown in picture. This vegetable is used extensively in the eastern part of India and Bangladesh. It can be made simple as an everyday curry or adding garam masala for special occasions.

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Serves 4 people.

Ingredients:

• 3 potatoes

• 12 oz frozen potal (parval) bag

• 1 onion

• 1 big tomato

• 1 tsp coriander powder

• 1tsp cumin powder

• 1 red chili

• 1 tsp grated ginger

• 1-2 garlic cloves

• 1/2 tsp Kashmiri red chili powder

• 1/4 tsp turmeric

• 1/2 cup oil

• salt to taste

Method:

1. Wash potatoes, peel, and dice into cubes. Chop the onion finely.

2. Heat oil in a pan and shallow fry potato pieces until golden brown. Drain and keep aside.

3. Shallow fry Potal (parval) in the same oil. Drain and keep aside.

4. Blend half of chopped onions, ginger, garlic and red chili into a fine paste.

5. Leave 1 tbsp of oil in a pan and use the excess oil in another curry.

6. Add cumin seeds. When they splutter, add coriander-cumin powder, red chili, turmeric powder.

7. Add the rest of chopped onions and fry until golden brown.

8. Add tomato paste, mix well and cook for 2-3 minutes.

9. Add fried potatoes and potal pieces. Salt and mix well.

10. Cook covered for 5 minutes and serve hot with rice and ghee.