Sunday, November 10, 2013

Potala Korma

Hi Readers,

Presenting another tasty dish made from Potala or Pointed Gourds. The interesting part is when I visit near by Vegetable vendor, he says," Madam we have Potala, Green papaya and large brinjals for Odia customers and we import it from Odisha." Today, when Odisha is sort of vegetables due to cyclone Phailin and flood, Koraput district has still been sending its vegetables to Andhra Pradesh.  Its amazing, but thanks to the growing population of Odia's in Hyderabad, we get our favorite veggi's readily available.

Now, coming to the recipe, this is another preparation from Potala, that is usually made during festivals and large ceremonies. Fried Potala is cooked in milk and cashew based gravy. It has a nice aroma and flavor. Let's now look at the recipe.

Ingredients :- 
Potala/Parval - 6 nos washed and peeled
2 tbsp mustard oil
2 tbsp ginger garlic and cumin paste
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1/4 tbsp turmeric powder
1/4 tbsp red chili powder
salt to taste
3 to 4 tbsp milk
1 bay leaf
whole garam masala - 1 stick cinnamon, 3 t 4 black pepper, 2 to 3 cloves, 1 to 2 cardamom
1/2 tbsp garam masala
1 tbsp char magaj or pumpkin seeds
1 tbsp cashewnuts
Soak char magaj and cashewnuts for 2 hours and make a smooth paste.

Method :- 
Slit Potala till the mid from both sides. This will form four parts joined together at mid. Add salt and turmeric to it. Then deep fry or shallow fry till Potala turns brown. Remove and keep aside.

Heat mustard oil in a pan, when hot add the bay leaf and whole garam masala. Add ginger garlic paste. Cook in medium flame till oil separates. Add the cashew and magaj paste, milk, turmeric powder, salt, red chili powder to form a gravy. Add the fried Potala,cover and cook for another 5 to 10 mins in low flame. Add garam masala and serve hot.

1 comment:

  1. Looks so delicious ............. thanks for dropping by my space.