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Potol Rosha

Potol Rosha (Parwal in Tomato-Ginger and Milk Curry, Bengali Style)

Potol Rosha. Yet another recipe from Grandmas repertoire. Tender parwals. A delicate tomato-ginger gravy. A hint of asafoetida. Finished with a glug of milk. Divine for lunch on a sultry summer day.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Bengali, Indian

Ingredients
  

  • 12 medium sized potol or parwal or pointed gourds
  • 1 cup milk
  • 2 tomatoes pureed
  • 2 tsp ginger paste
  • 2 tsp green chili paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 2-3 whole dry red chillies
  • 2-3 bay leaves
  • a pinch of hing or asafetida
  • 3 tbsp mustard oil
  • 1/2 tsp sugar
  • salt to taste

Instructions
 

  • Peel the parwals as shown in the picture. Trim both the ends, make longitudinal slits from both the top and bottom ends taking utmost care that the parwals are intact.
  • Marinate the parwals with a little salt and turmeric powder.
  • Heat 1 tbsp oil in a pan, fry the parwals over a medium flame till they are light brown and tender. Keep aside on a kitchen absorbent towel.
  • In a separate pan, heat the remaining oil. Throw in the hing, cumin seeds , whole dry red chillies and bay leaves, allow the spices to splutter.
  • Add the tomato puree, ginger paste, green chilli paste, remaining turmeric powder and a little salt. Cook over a medium flame till the oil starts to release from the masala.
  • Add the fried parwals, give it a hearty stir, cook for a further 4-5 minutes. Splash a little water if it is getting a bit too dry.
  • Reduce the flame to low, carefully pour the milk while stirring continuously (Lowering the flame and stirring continuously are critical as you do not want the milk to curdle).
  • Add the sugar, adjust seasonings.
  • Continue to cook over a low flame till the gravy thickens, reckon another 5 minutes or so. Serve hot.