Potala Rasa Recipe (Oriya Style Parval Sabzi)
Potala Rasa is a flavorful and hearty dish from the eastern state of Odisha, India, where parwal (also known as pointed gourd) is cooked in a rich, aromatic gravy filled with the goodness of spices, homemade cottage cheese, and cashew paste. This vegetarian dish is a great addition to any lunch or dinner spread, offering a delightful combination of textures and tastes. The subtle sweetness of raisins, the earthiness of fresh coconut, and the richness of the homemade gravy make this dish a comforting choice, especially when paired with steamed rice or chapatis.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parwal) | 8 pieces |
| Bay leaf (Tej Patta) | 1 leaf |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Homemade tomato puree | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Cashew nuts (soaked and ground to paste) | 15 pieces |
| Salt | To taste |
| Sunflower oil | For cooking |
| Fresh ginger (finely chopped) | 1-inch piece |
| Cardamom pods (Elaichi) | 3 pods |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 4 pieces |
| Green chilies (finely chopped) | 2 chilies |
| Fresh coconut (grated) | 1/4 cup |
| Poppy seeds | 2 teaspoons |
| Homemade cottage cheese (Chenna) | 1 cup |
| Coriander leaves (finely chopped) | 1 tablespoon |
| Black peppercorns (freshly ground) | 1 teaspoon |
| Green chili (finely chopped) | 1 piece |
| Raisins | 1 tablespoon (roughly chopped) |
| Fresh coriander leaves | A bunch (for garnishing) |
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 80 minutes
Servings: 4
Cuisine: Oriya (Odisha)
Course: Lunch
Diet: Vegetarian
Instructions
-
Prep the Ingredients
Begin by prepping all the ingredients to ensure a smooth cooking process. Clean and wash the parwals (pointed gourds) thoroughly. Use a knife to scrape off the skin of the parwals, leaving the gourd with just a slight rough texture. Cut both ends of each parwal — trim one end slightly and the other one larger, making it easier to scoop out the seeds. Rub each parwal with a pinch of salt and leave them aside for 5-10 minutes to soften and eliminate bitterness. -
-
Make the Cashew Paste
Soak the cashew nuts in water for about 15 minutes and then grind them into a smooth paste using a little water, if needed. This paste will provide a rich, creamy texture to the gravy. -
Fry the Parwals
Heat about 1 tablespoon of sunflower oil in a wok or kadhai. Once the oil is hot, gently fry the parwals until they are lightly browned on all sides. Set them aside to cool. -
Prepare the Stuffing
In a bowl, mix the crumbled homemade cottage cheese (chenna), finely chopped green chilies, raisins, freshly ground black pepper, salt, and chopped coriander leaves. This mixture will be used to stuff the parwals once they have cooled. -
Stuff the Parwals
Carefully stuff each parwal with the prepared mixture. Make sure the stuffing is packed in tightly but handle the parwals gently to avoid breaking them. Once all the parwals are stuffed, set them aside. -
Prepare the Gravy
In the same wok/kadhai, heat another tablespoon of oil. Once hot, add the bay leaf and cumin seeds. Let them splutter before adding the prepared masala paste (grind ginger, garlic, and other spices into a smooth paste). Sauté the paste for 4-5 minutes over medium heat until the raw smell fades. -
Add the Spices and Tomato Puree
Add turmeric powder, salt, and red chili powder to the masala and sauté for a few more seconds. Then, stir in the homemade tomato puree and the cashew paste. Mix well and let the gravy come to a brisk boil. -
Simmer the Gravy
Add approximately 1 cup of water to the gravy to achieve a smooth, medium-thick consistency. Taste and adjust salt and spice levels as per your preference. Allow the gravy to simmer on low heat for 5 minutes, allowing the flavors to meld together. -
Cook the Stuffed Parwals
Gently place the stuffed parwals into the simmering gravy. Cover the pan and cook for 10-15 minutes, allowing the stuffed gourds to soak in the flavors of the gravy. -
Final Touches
Once the parwals are tender and the flavors have absorbed, turn off the heat. Stir in the freshly chopped coriander leaves and garnish the dish. -
Serving
Serve the Potala Rasa hot with your choice of Tawa Paratha, Phulka, or steamed rice for a truly delightful Oriya-style lunch or dinner. The combination of the rich gravy, stuffed parwals, and aromatic spices will leave you wanting more!
Notes
- You can adjust the spice levels according to your preference by adding more or less green chilies or chili powder.
- If you don’t have homemade cottage cheese (chenna), you can use store-bought paneer, but crumbling it finely is key for the stuffing.
- For an added depth of flavor, you can also add a small pinch of garam masala when finishing the gravy.
Enjoy this flavorful and aromatic Oriya-style dish as part of your wholesome vegetarian meals!
