Potala Rasa Recipe (Oriya Style Parval Sabzi)
Potala Rasa is a delightful Oriya dish that combines the earthy flavor of Pointed Gourd (locally known as Parwal) with a rich, aromatic coconut-based gravy. Traditionally prepared during religious festivals, this vegetarian dish avoids onions and garlic, making it a perfect choice when those ingredients are restricted. The unique stuffing of homemade paneer (chenna), along with aromatic spices and dried fruits, adds a burst of flavor that’s hard to resist, even for kids! This savory curry is perfect for a festive lunch or a special family meal.
Cuisine: Oriya Recipes
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pointed Gourd (Parval) | 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) | 15 pieces |
| Salt | To taste |
| Oil | For cooking |
| For Grinding Paste | |
| Ginger (finely chopped) | 1-inch piece |
| Cardamom Pods/Seeds (Elaichi) | 3 pods |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 4 pieces |
| Green Chilies (finely chopped) | 2 pieces |
| Fresh Coconut (grated) | 1/4 cup |
| Poppy Seeds | 2 teaspoons |
| For Stuffing | |
| Chenna (Homemade Cottage Cheese) | 1 cup |
| Coriander Leaves (finely chopped) | 1 tablespoon |
| Whole Black Peppercorns (freshly ground) | 1 teaspoon |
| Green Chili (finely chopped) | 1 piece |
| Sultana Raisins (roughly chopped) | 1 tablespoon |
| Salt | To taste |
| For Garnishing | |
| Coriander Leaves (chopped) | A handful |
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Instructions:
-
Prepare the Ingredients:
Begin by preparing all the ingredients for the recipe. Wash and clean the pointed gourd (parwal) and set aside. Scrape the skin gently using a knife and trim both ends, making one tip small and the other slightly larger. Scoop out the seeds from the larger end with a spoon. Rub the parwals with a pinch of salt and set them aside for 5-10 minutes to remove any bitterness. -
Prepare the Paste:
In a grinder or blender, blend the following ingredients into a smooth paste: ginger, cardamom, cinnamon stick, cloves, green chilies, fresh coconut, and poppy seeds. Add a small amount of water if needed to achieve the right consistency. -
Cook the Parwals:
Heat 1 tablespoon of oil in a wok or kadhai. Once the oil is hot, gently fry the parwals until they are lightly browned on all sides. Remove and set them aside. -
Prepare the Stuffing:
In a separate bowl, combine the crumbled homemade paneer (chenna), chopped green chilies, raisins, freshly ground black pepper, salt, and chopped coriander leaves. This mixture will be used to stuff the parwals. Set it aside. -
Stuff the Parwals:
Once the parwals have cooled slightly, carefully stuff each one with the prepared stuffing. Be cautious not to break the parwals while stuffing them. Set the stuffed parwals aside. -
Make the Gravy:
In the same pan, heat a little more oil. Once hot, add the bay leaf and cumin seeds. Let them splutter for a few seconds. Then, add the ground spice paste and sauté it for 4-5 minutes on medium heat until the raw smell disappears. -
Add the Spices and Tomato Puree:
Stir in the turmeric powder, salt, and red chili powder. Continue sautéing for a few more seconds to combine the spices. Add the homemade tomato puree, followed by the cashew paste. Stir well and bring to a brisk boil. Add about 1 cup of water to achieve a gravy-like consistency. Adjust the salt and spices to your taste. -
Simmer the Parwals:
Once the gravy is ready, gently place the stuffed parwals into the gravy. Turn the heat to low, cover the pan, and simmer for about 10-12 minutes, allowing the flavors to meld together. The parwals should be tender but not overcooked. -
Finish and Garnish:
Once the dish is cooked, turn off the heat and stir in the chopped coriander leaves for garnish. The curry should be aromatic and full of rich flavors from the spices and the stuffing. -
Serve:
Serve your Potala Rasa hot with tawa paratha, phulka, or steamed rice for a wholesome and satisfying meal. This dish is perfect for a special lunch or dinner and is sure to become a family favorite.
Enjoy the delightful and flavorful Oriya-style Potala Rasa with its unique stuffing and aromatic gravy, perfect for your next festive occasion or family gathering.
