Lunch
Best Potala Rasa Recipe (Oriya Style Parval Sabzi) Recipe
This homemade Best Potala Rasa Recipe (Oriya Style Parval Sabzi) Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
30 Min Prep
🔥
50 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 8 Pointed gourd (Parval)
- 1 Bay leaf (tej patta)
- 1/4 teaspoon Cumin seeds (Jeera) - for tempering
- 1 cup Homemade tomato puree
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- 15 Cashew nuts - soaked and ground to paste
- Salt - to taste
- Sunflower Oil - for cooking
- 1 inch Ginger - finely chopped
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 2 Green Chillies - finely chopped
- 1/4 cup Fresh coconut - grated
- 2 teaspoons Poppy seeds
- 1 cup Chenna (Homemade Cottage Cheese)
- 1 tablespoon Coriander (Dhania) Leaves - finely chopped
- 1 teaspoon Whole Black Peppercorns - freshly ground
- 1 Green Chilli - finely chopped
- 1 tablespoon Raisins - roughly chopped
- Salt - to taste
- Coriander (Dhania) Leaves - a bunch
Instructions
1
To begin making the Potala Rasa method, prep all the components and keep it ready for crafting.mash the components to be made into a paste in a mixer grinder.
2
mix in little liquid if required to make a paste.Wash and wash the parwals.
3
Scrape the whole skin of the parwals with a knife.
4
Cut one tip a little, right from the edge and the other tip a little bigger, so that we can scoop out the seeds from inside.
5
Rub with a pinch of table salt and keep aside for 5-10 moments.bring to temperature 1 tablespoon cooking oil in a wok/kadhai, sauté the parwals or potals until lightly brown from all sides, keep aside.Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper dusting masala condiment, table salt and coriander leaves and keep aside.When parwals are cooled, stuff each one with the prepared filling.
6
Carefully fill the parwals and try not to break them apart.
7
Keep aside.To prepare the gravy, in the same cooking vessel, mix in a little more cooking oil and once burning, mix in the bay leaf and the cumin seeds and once it starts to splutter mix in the ground masala paste.
8
Saute until the raw smell goes away.
9
This will take about 4 to 5 moments on medium bring to temperature.mix in the turmeric dusting masala condiment, table salt, chili dusting masala condiment and saute in the masala for a few more seconds.mix gently in the tomato puree, cashew paste and give is good mix gently to and a brisk heat to boiling point.
10
mix in the about 1 cup of liquid to make it a gravy like consistency.
11
Check the table salt and spices and adjust to suit your non-honeyed profile.Place the stuffed parwal into the tomato gravy, turn the bring to temperature to low, wrap the cooking vessel and bubble gently for a few moments.Once done, turn off the bring to temperature, mix gently in the coriander leaves and offer.offer Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a tasty weekday lunch or dinner.
Recipe Information
Cuisine
Oriya Recipes
Oriya Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
80 mins
80 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
50 minsTotal Time
80 minsMaster Chef
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