Narkel Potol - Pointed Gourd / Parwal curry in coconut gravy

Pointed gourd or Parwal or simply Bengali Potol is often not known of its health benefits. But this humble vegetable often aids digestion and good for constipation. It even helps you to loose excess fat and is also good for skin as it purifies the blood. It acts against ageing and keeps cholesterol level under control.

When I thought of creating this preparation I saw there are many ways people have cooked this yummy dish. I cooked each of them and sort of blend their ways and created it in my style.  Some of them garnish with raw coconut but I preferred fried coconut. You can add fried onion in the initial stages of the preparation but I prefer against it. I used a mixture of oil and ghee to enhance the aroma of the preparation.

Preparation Time: - 20 min

Cooking Time: - 25~30 min

Servings: - 2~3 persons

Ingredients:-

1. 8 pieces of Potol or Parwal – approx. 300 gm. in weight
2. 1 ½ inch long fresh Ginger
3. 1 tsp Cumin seeds
4. 1 or 2  Bay leaves
5. 1 inch Cinnamon broke into 2 pieces
6. 2 cloves
7. 1 or 2 Green Chili (you can use more according to your taste)
8. ½ cup grated Coconut
9. 2 tbsp Coconut Milk
10. 1 tbsp Ghee
11. 1 tsp Turmeric powder (optional)
12. 1 tsp Kashmiri Red Chilli powder (you may use more if you want)
13. 1 tsp Cumin / Jeera powder
14. 1 tsp Coriander powder
15. Salt and sugar as per taste
16. 6 tbsp Vegetable Oil ( To make this an authentic Bengali preparation you can use mustard oil but I used a 50:50 mixture of Sunflower and Mustard Oil )
17. ½ tsp Garam Masala

Preparation:-

1. Peel the skin of the Potol (pointed gourd) and slit lengthwise 3~4 times. This is done to absorb the spices properly in later stages. Please remember not to make too deep cuts so that the Parwal is kept in one piece.
   
2. Brake and scrape a small coconut. Add little bit of water and blend well in a blender. 
3. Also add 2 tbsp lukewarm water to the coconut powder to make a thick mixture of coconut milk. 
4.  Cut the fresh ginger and grind in a mixer to make ginger paste.
5. Take a tawa and roast the cumin powder for few seconds. Keep aside.
6. Heat 3 tbsp oil (I used a 50:50 mixture of mustard and sunflower oil) in a kadai/ non-stick pan. Shallow fry the parwal pieces with turmeric powder (optional) and salt till they turn golden brown. Keep aside on tissue paper so that extra oil is absorbed.
   
7. In the same kadai, heat 1 tbsp oil and shallow fry the grated coconut. Keep aside. 
8. Now use the same kadai and heat rest of the oil with 1 tbsp Ghee. 
9. Now add bay leaves, cinnamon stick, clove with a green chili to it.
   
10. Sauté for a minute and add cumin seeds. Wait till the spices crackle.
    
11. Add ginger and grated coconut to the mixture (keep 2 tbsp fried grated coconut for later use in garnishing) – Stir continuously till the mixture is properly fried.
    
12. Now add the fried parwal pieces. Sprinkle Kashmiri Red Chilli powder, salt, coriander powder. You can add red chilli powder if it suits your taste. You can even add 2~3 more green chili to it. I generally keep the chili factor less as all of my dishes are kids-friendly.
    
13. Mix well and pour the coconut milk. Add ¾ cup of water and sugar to taste.
    
14. Cover and cook for 8~10 min. Check intermittently if the potol is done. You may sprinkle water if needed.
    
15. Remove the cover and cook till the excess water is absorbed and gravy becomes very thick as we Bengalis call “Ga-Makha-Makha”.
16. You may wish to add a bit of Shahi Garam Masala to enhance the smell and the taste of the preparation. I did it.
17. Turn off the flame and garnish by sprinkling fried coconut with roasted Jeera powder.
    

Um mm mm – I can smell the nice aroma of the dish and I start salivating thinking about the yummy taste of the same. Serve this side dish with Puri, chapatti, steamed rice and even with veg fried rice. You can try my Carrot rice or Peas pulao.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.