This is for Maa. There are certain dishes that are best
prepared by your mom. I mean it when I say this, nobody in this world can match
her when it comes to Potol Kosha.
Well – first things first, the inspiration behind this dish
is Maa but the recipe is not hers. I say this because although I tried to
recollect the awesome flavours that this dish always have whenever she cooks
it, I could not match hers but it turned out to be wonderful. Cooking a good
recipe of Potol (or Parwal) seems to be in my genes (Joking)
Ingredients
Potol (parwal) – 8 pcs
Oil – 4 tbsp
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp
Bay Leaf – 1 pc
Onion – 1 pc sliced
Tomato – 1 pc sliced
Turmeric powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Chilli powder – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Method
- Cut the parwals in round shape
- In a kadhai, once it is hot pour in 3 tbsp of oil and fry the parwals till they are half cooked. To understand this, you will find the edges are brown and the inside has started to get colored.
- Take them out and keep aside. There will still be some oil on the kadhai. Add the remaining oil to it and put the bay leaf, cumin seeds to it
- When these start spluttering, pour in the onions. Put salt to taste and fry
- Put ginger garlic paste and fry until the raw flavour is gone
- Now pour in the tomatoes and spices – turmeric powder, cumin powder, coriander powder and red chilli powder.
- Mix well and let it cook on medium flame for a few minutes until the raw flavour of the tomato is gone and it appears mushy.
- Now pour the fried parwals and mix well. Add sugar.
- Add water. Bring it to a boil and let it simmer for 3-4 minutes.
- Add garam masala, mix well. Put off the heat. Serve hot.
Relish this beautiful dish with rice!
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