Wednesday, October 2, 2013

Potala/Parwal Aloo Rasa (Authentic Odia dish)


Happy Gandhi Jayanti to all my blog readers. Today, the climate here at Hyderabad is cold. So, i was bit lazy in morning, but yes I had in mind to make something special for today. Our breakfast started with Irani chai and Rava Masala Dosha and then I just wanted to make a extravagant menu for Lunch. I had decided to make Odia special lunch. Our lunch platter had steamed rice, Mooga Dalma, Potala Aloo Rasa , Saaga kharada  and Papad. In my earlier post potala/parwal rasa was about the version of this authentic dish, which uses less oil and masala. However, as promised earlier, I had prepared the original recipe so that I can share with you. Lets look at the recipe below.

Ingredients :-
 250 gms Potala/Parwal
1 big Potato cut into cubes.
1/4 tbsp Elaichi powder/Cardamom powder
1 bay leaf
pinch of sugar
1 tbsp red chili powder
1 tbsp roasted cumin powder
1 tbsp garam masala
1 tbsp cumin seeds
1 cup tomato puree
Oil to fry
1 tbsp turmeric powder 
Salt as per taste

Paste 1 :-
1 Onion
4 to 5 flakes garlic
1 inch ginger
1 green chili

Paste 2 - 
1 cup grated coconut/ coconut milk
6 to 7 cashew nuts
Grind this to a very fine paste. You can optionally use coconut milk.

Method :-
Wash, peel and cut Potala into two half's diagonally. Heat enough oil to deep fry Potala and potato. Add Potato to oil when its hot and deep fry till it turns brown. I have sallow fried Potala and potatoes as I do not like deep fry. Similarly, deep fry Potala in oil and remove when its brown and keep aside. In another pan take 1 tbsp oil, when its hot add cumin seeds. When it starts cracking, add sugar and let it turn to brown color. Now add onion,ginger,garlic paste, bay leaf , Elaichi powder and cook till the paste separates oil and raw smell is removed. Now, add tomato puree, turmeric powder and cook again till oil starts separating. Now, add the vegetables, followed by Coconut and cashew nut paste. Add Garam masala, cumin powder, red chili powder and salt. Cover and cook till, gravy thickens and vegetables are done. Serve hot garnished with coriander and cashew.

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