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Sunday, July 19, 2015

Chal Potol (Pointed gourd with rice)

চাল পটল 

2 packets frozen parwal/potol/pointed gourd or about 15-20 fresh (cut in halves)

Pre soaked kalonji rice- about 1/4 cup
1 tbsp ginger paste
1/2 medium sized onion paste
Cumin powder
Garam masala
Cooking oil

Dry red chilies 2
panch phoron powder (a pinch)

  1. Heat mustard oil. Temper with whole cumin, bay leaves and 2 red chilies (broken into halves).
  2. Add onion-ginger paste, stir fry and add the pointed gourd (you may shallow fry them if you are using fresh vegetables)
  3. Add pre-soaked kalonji rice to the vegetables. Add turmeric, salt, cumin powder, panch phoron powder (a pinch). Stir.
  4. Slow cook till the water released by the vegetables dry off and the rice is cooked thoroughly but is not mushy. Add garam masala and ghee. 

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