Potol with Aloo

I have remaining potol (pointed gourd)and aloo (potatoes) in the ref so it was just timely to cook this recipe. I do have researched some recipes concerning this one but I cannot do it since the ingredients calls for some spices that I do not have. Luckily there was this recipe posted by a lady from the south that she delighted to share this dish. The only ingredient I lack was sesame seeds which she added. Anyway no big deal for that one since the rest of the ingredients I have here and I would also like to share to you.

Potol with Aloo (Pointed gourd with potatoes)



By the way if you would ask me where in the world can you buy pointed gourd or potol or parwal, it’s in every sidewalk market of India. I haven’t seen this veggie in Philippines yet, even if I try to visit bigger groceries and malls, they don’t sell such. So just in case you would like to try this recipe, I suggest you can also check an Indian store for this one, who knows they might have it. Here are the ingredients on how to prepare Potol with Aloo masala.

Ingredients:

Potol (pointed gourd) 5-6 pieces
Aloo or potatoes (one medium size)
Onion (medium size)
2 cloves of Garlic
Rai or mustard seeds (one teaspoon)
Jeera or cumin seeds (one teaspoon)
Lemon juice
Coriander powder
Red chili powder
Green chilies (slit)
Salt
Ground black pepper
Sesame seeds (optional)
Turmeric powder (a pinch only)
Ginger-garlic paste (one tbsp.)
Coriander leaves (for garnishing)
Cooking Oil
Water


Method/ Preparation on how to Cook Potol with Aloo:

Step 1: Scrape off the potol by scrubbing it with a knife. This removes the outer skin of the veggie. Cut it into halves and then slice it vertically. You can remove the seeds if you think it is too hard or if the potol you bought was already old.

Step 2: On a pan heat the oil, and then sprinkle the mustard seeds. If it crackles, then it’s time to put the jeera or cumin seeds. After this you need to put the onions and sauté them. Once the onions turned light brown, you need to put turmeric powder and then your ginger-garlic paste.

Step 3: Next step will be the coriander powder and chili powder. If you have put these powders be sure to put a few drops of water so that you don’t get to burn the powders. After this you can now put the potol veggies and simmer it to two minutes.

Step 4: Put the flame into medium to slow heat and then add your aloo or potatoes. You can now add some salt and black ground pepper to taste and add some more water to keep the potatoes softer as you cook it. Cover the pan and cook the veggies till it gets tender. Garnish it with fresh coriander leaves. If you happen to add some sesame seeds into this dish, you can add it once you have put your potatoes.

Fried Parval or Potol

Parwal, Parval, Potol or in English Pointed Gourd is one vegetable that I have tasted in India. It is not available in my country Philippines and I don’t know why since Philippines and India are just the same in weather condition. But anyway, when I tasted this vegetable as my mother in law fried it, I really liked it. It tasted much yummier than fried eggplant.


Fresh Pointed Gourd or Parwal



It is crunchy specially the seeds of it. You can cook it in different ways. You can sauté it, curry, fry, or anything else that I can see online when traditional Indian cooking is concern. From different states and regions of India, they have a vast selection of recipes including this veggie.

Trichosanthes dioica is rich in Vitamins A and C and has also trace minerals of potassium, magnesium and copper. It is a vine plant which is similar to squash and cucumber. It is small, round to thick in size that grows 5-15cm and it grows in a hot and humid weather condition.
When the seeds inside are darker in color, it means it is kinda older, but when it was just white, it is still young and tender.


Fried Parwal with Sponge gourd curry and hot rice



What I just did here was marinate it with salt, turmeric powder and red chili powder. You need to put in a container and shake it well so that the powders can mix well with salt and your parwal will be very tasty when fried. The longer you marinate it the better. You don’t need to put too much oil when frying it. Just a small amount will do and when you know that the color turned brownish, it is done.

I do enjoy eating this veggie with any food which is curried or with any soup. In the picture that I showed I paired it along with sponge gourd curry. Next time I will try to cook parwal with potatoes, the Gujarati style.