Recipe: Dudh Potol (Parwal in Milk Curry)
Ingredients:
7-8 Parwal (Pointed Gourd)
2 tsp Melon Seeds Paste
Salt to taste
1/4 tsp Sugar
1/2 tsp Ghee
3-4 tbsp Oil
5-6 Green Chilies, slit
1 cup Milk
1 Cardamom
1/2 inch Cinnamon
1-2 Cloves
Bay Leaf
1 tsp Ginger Paste
Instructions:
1. Preparation of Parwal (Pointed Gourd):
Wash the parwal thoroughly and pat dry.
Heat 1-2 tbsp of oil in a pan.
Fry the parwal halves until they turn golden brown on all sides.
Remove the fried parwal from the pan and keep aside.
2. Cooking the Curry:
Heat the remaining oil in the same pan.
Add the whole garam masala (cardamom, cinnamon, cloves) and bay leaf.
Stir fry for a few seconds until aromatic.
Add the fried parwal back into the pan and sprinkle with salt. Mix well.
Add the melon seeds paste and ginger paste. Stir and fry for a minute.
Sprinkle sugar over the parwal and mix well.
Pour in the milk and add the slit green chilies.
Cover the pan and let it simmer for 5-6 minutes, allowing the flavors to meld together and the parwal to cook through.
Check for the desired consistency of the curry. If it's too thick, you can add a little water or milk.
3. Finishing Touches:
Once the parwal is cooked and the curry reaches the desired consistency, drizzle with ghee.
Sprinkle a pinch of garam masala powder over the curry for added flavor.
Give it a gentle stir to incorporate the ghee and garam masala.
4. Serving:
Dudh Potol (Parwal in Milk Curry) is now ready to be served.
Serve hot with steamed rice for a comforting and satisfying meal. Enjoy!
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9 май 2024
