Potoler Rezala (Parwal / Pointed Gourd Curry)

Ingredients

• 10 Potol / Parwals / Pointed Gourds, scraped
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1-2 bay leaves
• 1 inch " cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 dry red chilies
• 1 onion, roughly chopped
• 1 inch " ginger
• 3-4 garlic cloves
• 1 cup yoghurt
• 8-10 cashew nuts
• 1 cup milk
• to taste salt
• 2 green chilies
• 1 tsp. kewra water
• As required chopped coriander leaves to garnish
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 mace
• pinch nutmeg
• 1 tsp. peppercorns
• 2 green cardamoms
• 4 cloves
• 1/2 inch " cinnamon stick

Steps

1. Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside.
2. Dry roast the spices & then grind. Scrape potol & give a slight slit on either sides.
3. Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside.
4. Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies.
5. Add ground onion paste & sauté for 1-2 minutes.
6. Add the dry spices & give it a stir. Now add yoghurt & simmer for 2-3 minutes.
7. Add fried parwals & mix well. Cover & cook till oil separates.
8. Add milk, salt & green chilies. Cover & simmer till gravy thickens to the desired consistency. When done, add kewra water.
9. Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, rice, pulao, etc.