A humble Bengali Style Potol Recipe cooked in a mixture of spices. It can be cooked easily. There are two ways to cook this recipe. Can be cooked with onion-garlic along with the ground spices or can be cooked without any onion-garlic thus making it mild spicy , only the ground spices along with tomato. If preferred curd can be used, it gives tanginess to this curry.
Tel Potol , “Tel” means oil and “Potol” is the colloquial term for Parwal. This recipe is preferred to cook in mustard oil as mustard oil adds nice pungent aroma to the curry.
- Cuisine – Bengali
- Course – Main Course
- Prep time -10 minutes
- Cooking time -20 minutes
- Author Tina
HOW TO COOK BENGALI STYLE TEL POTOL
- 200 GM Parwal
- 2 tsp Turmeric Powder
- 1 Tsp Sugar
- Salt to taste
- 1 onion
- 1 Tomato
- 1/2 inch Ginger Slice
- 3 Green Chilli
- 1 Tsp Coriander Powder
- 1 Tsp Garam Masala Powder
- Mustard Oil to Cook
STEP BY STEP WITH PHOTOS
Scrap the skin of parwals. Slit them vertically. Season with salt and turmeric powder.
Put mustard oil in pan. Temper the oil with 1 tsp sugar. ( Frying sugar in oil adds nice colour to the curry)
Add the parwals. Fry them.
Cover with a lid, this helps in softening the inner part of Parwal. Flip in between.
As parwals become golden, add masala paste. Paste of 1 tomato, 1 onion,1/2 inch Ginger slice,3 Green Chilli. Put it in pan.
Add 1 tsp turmeric powder, 1 Tsp Coriander Powder. Mix everything well.
Continue stirring, otherwise masala will get stick to the bottom of the pan.
Add 1/2 Cup warm water ( this is an oil based gravy, only add water for the gravy to thick up). Add salt to taste.
Cook for few minutes. Sprinkle 1 Tsp Garam Masala Powder and toss for few minutes.
Finish cooking and Serve with rice.