Potala Rasa Recipe – Oriya Style Parval Sabzi
This delightful dish, Potala Rasa, hails from the culturally rich state of Odisha. The name itself holds a story—‘Potala’ refers to parwal (pointed gourd) in Oriya, while ‘Rasa’ signifies the flavorful gravy that envelops the vegetable. This traditional Oriya recipe features parwal cooked in a mouthwatering coconut and poppy seeds gravy. The beauty of this dish lies in its simplicity and the absence of onions and garlic, making it suitable even for special occasions or festivals.
Cuisine: Oriya Recipes
Course: Lunch
Diet: Vegetarian
Ingredients:
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Pointed Gourds (Parwal) | 10 pieces |
| Bay Leaf | 1 |
| Cumin Seeds | 1/4 tsp |
| Tomato Puree | 1 cup |
| Turmeric Powder | 1/2 tsp |
| Red Chili Powder | 1/4 tsp |
| Cashew Nuts (soaked) | 12 |
| Salt | To taste |
| Oil | As needed |
| Ginger (finely chopped) | 1 inch piece |
| Cardamom | 2 |
| Cinnamon | 1 inch piece |
| Cloves | 4 |
| Green Chilies | 2 |
| Coconut (grated) | 1/4 cup |
| Poppy Seeds | 2 tsp |
| Paneer (grated) | 1 cup |
| Coriander Leaves (finely chopped) | 1 tbsp |
| Black Pepper Powder | 1 tsp |
| Raisins (chopped) | 1 tbsp |
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Instructions:
1. Preparation:
Start by gathering and prepping all the ingredients. Grind the ginger, cardamom, cinnamon, cloves, and green chilies along with the coconut and poppy seeds to form a smooth paste. Clean the pointed gourds thoroughly, then remove the skin carefully with a knife. Cut the bottom of each gourd and scoop out the seeds. Sprinkle some salt over them and set aside for 10 to 15 minutes to release any bitterness.
2. Frying the Pointed Gourds:
Heat some oil in a pan and fry the pointed gourds until they turn light brown. Once done, remove them from the pan and set aside.
3. Filling the Gourds:
In a separate bowl, combine the grated paneer, finely chopped green chilies, raisins, black pepper powder, salt, and coriander leaves. Mix well. Now, stuff this filling into the cooked pointed gourds and keep them aside for later.
4. Preparing the Gravy:
In the same pan, add a little more oil and heat it. Once the oil is hot, add the bay leaf and cumin seeds, allowing them to sizzle for a moment. Next, add the ground masala paste and sauté for 3 to 4 minutes. Add turmeric powder, red chili powder, and salt, then cook for another minute. Stir in the tomato puree and cashew paste and let this mixture cook for another 2 minutes.
5. Cooking the Potala Rasa:
Add about 1 cup of water to the pan, bring it to a boil, and let it simmer for 5 minutes. Carefully place the stuffed pointed gourds into the gravy. Cover the pan and cook on low heat for an additional 3 to 5 minutes. This will allow the flavors to meld together, infusing the gourd with the aromatic spices.
6. Garnishing and Serving:
Once cooked, sprinkle finely chopped coriander leaves over the dish for a fresh and vibrant touch. Serve the Potala Rasa hot with phulka (Indian flatbread), boondi raita, and a refreshing kachumber salad for a wholesome meal.
Allergen Information:
This dish contains cashew nuts, paneer, and raisins. If you have nut allergies, it is advised to avoid cashews or substitute them with other nuts, or omit them entirely. Paneer can be replaced with a vegan alternative like tofu for a dairy-free version.
Dietary Preferences:
- Vegetarian
- Gluten-Free (ensure no gluten in the condiments used)
- Dairy-based (can be made vegan by using tofu instead of paneer)
Cooking Tips:
- Gravy consistency: If you prefer a thicker gravy, you can add a bit of coconut milk along with the water to enhance the flavor and texture.
- Make Ahead: The filling for the pointed gourd can be prepared ahead of time, and you can store it in the fridge until ready to cook.
- Spice Level: Adjust the amount of green chilies and red chili powder to suit your preference for spiciness.
Conclusion:
Potala Rasa is a perfect example of Oriya cuisine’s emphasis on delicate flavors and the use of natural ingredients. With its rich coconut and poppy seeds gravy, this dish is a feast for both the eyes and the palate. Ideal for festive occasions, this vegetarian recipe brings a delightful blend of textures and tastes that will leave your guests asking for more. Whether you serve it with phulka or steamed rice, this traditional Oriya dish is sure to become a favorite in your household. Enjoy the authentic flavors of Odisha with this easy-to-make yet incredibly satisfying recipe.
