Oriya Style Potala Rasa (Parval Sabzi) – A Flavorful Vegetarian Delight
Cuisine: Oriya
Course: Lunch
Diet: Vegetarian
Servings: 4
Total Time: 80 minutes
Prep Time: 30 minutes
Cook Time: 50 minutes
Potala Rasa, also known as Oriya Style Parval Sabzi, is a delectable dish from the coastal state of Odisha. It features parwal (pointed gourd) stuffed with a flavorful mixture of spices, cottage cheese, and dry fruits, cooked in a fragrant tomato-based gravy. The addition of coconut, cashew paste, and aromatic spices elevates this dish to a luxurious, rich experience that’s perfect for a festive lunch or a regular weeknight meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Parwal (Pointed Gourd) | 10 pieces |
| Bay Leaf | 1 |
| Cumin Seeds | 1/4 teaspoon |
| Tomato Puree | 1 cup |
| Turmeric Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Cashews (soaked and ground) | 12 |
| Salt | To taste |
| Oil | As needed |
| Ginger (finely chopped) | 1 inch |
| Cardamom | 2 pods |
| Cinnamon Stick | 1 inch |
| Cloves | 4 |
| Green Chilies (finely chopped) | 2 |
| Grated Coconut | 1/4 cup |
| Poppy Seeds (Khus Khus) | 2 teaspoons |
| Grated Paneer (Cottage Cheese) | 1 cup |
| Fresh Coriander (finely chopped) | 1 tablespoon |
| Black Pepper Powder | 1 teaspoon |
| Raisins (Kismis, chopped) | 1 tablespoon |
| Fresh Coriander (for garnish) | 3 sprigs |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 22 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Instructions
Step 1: Preparation of Parwal
- Clean and Prepare Parwal: Start by thoroughly cleaning the parwal (pointed gourd). Using a sharp knife, peel off the skin and make a slit along its length. Carefully remove the seeds from the inside. Sprinkle salt on the parwal and let it sit aside for 10 to 15 minutes. This will help to reduce any bitterness.
Step 2: Prepare the Stuffing
- Make the Stuffing: In a mixing bowl, combine grated paneer (cottage cheese), finely chopped green chilies, chopped raisins (kismis), black pepper powder, salt, and freshly chopped coriander leaves. Mix well to create a smooth stuffing. Set it aside.
Step 3: Fry the Parwal
- Fry Parwal: Heat oil in a frying pan over medium heat. Once the oil is hot, gently fry the prepared parwal until it turns light brown and crispy on all sides. Remove from the pan and set aside.
Step 4: Prepare the Spice Paste
- Grind the Spices: In a blender, grind together the soaked cashews, grated coconut, poppy seeds (khus khus), ginger, cardamom, cinnamon, and cloves to form a smooth paste. Add a little water if necessary to make a thick paste.
Step 5: Cooking the Gravy
- Cook the Gravy: In the same frying pan, add a bit more oil if needed. Once the oil is hot, add the bay leaf and cumin seeds. Let them splutter for a few seconds.
- Add the Spice Paste: Add the prepared spice paste to the pan and sauté it for about 3 to 4 minutes, allowing the flavors to meld and the oil to separate from the paste.
- Add Dry Spices: Now, add turmeric powder, red chili powder, and salt. Stir well and cook for another minute.
Step 6: Adding Tomato Puree and Cashew Paste
- Add Tomato Puree: Pour in the tomato puree and cook for about 2 minutes, allowing the flavors to blend.
- Cashew Paste: Add the ground cashew paste to the pan and mix it in. Let it simmer for another 2 minutes.
Step 7: Cooking the Stuffed Parwal
- Add Water: Pour in 1 cup of water to the gravy and bring it to a boil. Let it cook for 5 minutes.
- Stuff the Parwal: Stuff each fried parwal with the prepared stuffing mixture. Gently place the stuffed parwal into the gravy.
- Simmer: Cover the pan with a lid and let it simmer on low heat for 3 to 5 minutes, allowing the stuffed parwal to absorb all the flavors.
Step 8: Garnishing and Serving
- Garnish: Once the dish is done, sprinkle freshly chopped coriander leaves over the top for a burst of freshness.
- Serve Hot: Serve the Potala Rasa hot with phulka (Indian flatbread), bundi raita, and a kachumbar salad for a wholesome meal.
Tips and Variations:
- Stuffing Variation: You can experiment with different types of stuffing, such as adding chopped vegetables or different nuts like almonds or pistachios for added crunch and flavor.
- Cashew Paste Substitute: If you don’t have cashews, you can use almonds or even a bit of cream for richness in the gravy.
- Spiciness Level: Adjust the number of green chilies and red chili powder according to your heat tolerance.
- Serving Options: This dish also pairs wonderfully with steamed rice or jeera rice for a satisfying meal.
Conclusion
Potala Rasa is a flavorful and rich Oriya-style dish that combines the mildness of parwal with a robust blend of spices and textures. The stuffing and the cashew-based gravy make this dish not only delicious but also satisfying. Serve it at your next family gathering or special occasion to impress your guests with something authentic and unique from Odisha’s culinary tradition.
Enjoy your Oriya-style Parval Sabzi with the perfect balance of spices and freshness!
