Oriya Style Parval Sabzi
A traditional Oriya dish (Potala Rasa) from Odisha in which pointed gourd (parwal) is simmered in a rich coconut, poppy seed and cashew gravy with whole spices, offering a medium level of spiciness and a gravy consistency.
Ingredients
Main
- Coconut — 0.25 cup (grated)
- Ginger — 1 piece (chopped)
- oil (optional) (whole)
- green chillies — 2 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Cashew Nuts — 24 g (ground)
- Long Pepper (Thippili) — 4 piece (ground)
- salt (optional) (whole)
- black pepper powder — 1 tsp (ground)
- Tomato — 1 cup (chopped)
- Poppy Seeds (Gasagase) — 2 tsp (grated)
- Cardamom — 2 piece (ground)
- coriander — 3 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 0.25 tsp (ground)
- Pointed Gourd — 650 g (chopped)
- cinnamon stick — 3 g (ground)
Tempering
- Cumin Seeds — 0.25 tsp (whole)
Method
- Wash the parwal well, lightly scrape the skin and cut into thick pieces, then chop the tomatoes
- Grind the cashews, coconut, poppy seeds, ginger, green chillies, cardamom, long pepper and cinnamon with a little water into a smooth paste
- Heat oil in a kadai and lightly fry the parwal pieces until golden, then remove and keep aside
- In the same oil add cumin seeds and let them splutter
- Add the ground paste and saute until the raw smell goes and oil separates, then add the tomatoes and cook until soft
- Add turmeric powder, red chilli powder, black pepper powder and salt and mix well
- Add the fried parwal and 1 cup water, cover and simmer on low for 5 minutes until the parwal is soft and the gravy thickens
- Garnish with fresh coriander and serve hot
Common questions
- How many calories in one plate of Oriya Style Parval Sabzi?
- 78 kcal per plate.
- How much cooking time?
- 80 min — 30 min prep, 50 min cooking.
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