Aloo Potol Torkari
Aloo Potol Torkari is a simple Bengali-style pointed gourd curry that has no onion or garlic. It is very minimal spiced and pairs very well with roti or rice. You can either make it like a curry with more gravy or keep it semi dry like how I prepared.
Ingredients
- 7 oz Pointed gourd (Parwal/ Potol)
- 6 oz Potato
- 2 tablespoon Mustard Oil
- 2 Fresh green chili
- salt to taste
Spices
- 1 tablespoon Nigella seeds
- 1 Bay leaves
- ¼ Tsp Turmeric powder
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Coriander Powder
- ¼ teaspoon Chili powder
Instructions
- Gently scrape the pointed gourd and then dice into bite size. Also peel the potatoes and then dice almost equal size as the pointed gourd.
- Place the pointed gourd and potatoes in a big bowl and season with salt. Leave it aside for 15 minutes. It will soften the texture and cook the vegetables faster.
- In a pan, heat mustard oil and then add nigella seeds along with bay leaves. Let it sizzle for a few seconds and then add the seasoned potatoes and pointed gourd. Stir it around and let it cook for 5 minutes.
- In a small bowl or glass, add the ground spice and mix it with water to make a spice paste. Add the spice paste to the pan and stir it around. Add little water, cover the pan, bring the heat to simmer and cook for 5 minutes.
- After 5 minutes, add the fresh green chilies, chopped or whole. Check for salt and add more if needed.
- Serve warm with rice or roti!