Aloo Potala Rasa
Potato and pointed gourd (potala) simmered in a light mustard-cumin gravy. A classic everyday Odia rasa curry.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Garlic — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- onion — 120 g (chopped)
- Pointed Gourd — 5 piece (chopped)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Potato — 250 g (chopped)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Mustard Oil — 2 tbsp (whole)
Method
- Peel and cut the potato into chunky pieces. Wash the parwal, scrape the skin lightly and cut into thick pieces. Finely chop the onion, and crush the ginger and garlic.
- Heat the mustard oil in a kadai till it smokes lightly, then let it cool slightly. Add the cumin seeds and let them crackle.
- Add the chopped onion and fry till golden. Add the crushed ginger and garlic and saute for a minute till fragrant.
- Add the turmeric powder, red chilli powder and coriander powder along with a splash of water, and cook the masala for a couple of minutes so the spices do not burn.
- Add the potato and parwal pieces and fry them in this masala for 4 to 5 minutes till lightly coated and starting to brown at the edges.
- Add salt and enough water to make a gravy. Cover and simmer for 12 to 15 minutes till the potato and parwal are fully cooked and the gravy has thickened slightly.
- Check that both vegetables are soft, and adjust salt and water as needed.
- Garnish with chopped coriander leaves and serve hot with rice or roti.
Common questions
- How many calories in one plate of Aloo Potala Rasa?
- 114 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.
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