About Odisha Style Potala Rasa/Pointed Gourd Curry:
Odia style aloo potala rasa is a spicy gravy-based curry that originates from Odisha. It is made with potala known as pointed gourd, aloo known as potatoes, onions, tomatoes, powdered and whole spices, and herbs. This is usually served with steamed rice, roti, or paratha. This is a pure vegetarian Odia Cuisine, which can be prepared with or without onion and garlic.
Benefits of Pointed Gourd:
- Purifies the blood.
- Helps in digestion.
- Controls blood sugar and cholesterol.
- Aids in weight loss.
- 250 grams of pointed gourd (Parwal/Potala).
- 2 medium sized potatoes washed, peeled, and cut into big size cubes.
- 2 medium sized onions finely chopped or paste.
- 1 tablespoon of garlic ginger paste.
- 1 large tomato finely chopped or pureed.
- Red chilli powder to taste.
- Salt to taste.
- Water as required to make the gravy.
- 1-2 bay leaves.
- 2-3 cardamoms.
- 1 cinnamon stick.
- 1 teaspoon turmeric powder.
- 1 teaspoon coriander powder.
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon garam masala.
- 5-6 tablespoons of mustard oil or any kind of cooking oil.
- 1/4th teaspoon of sugar.
Note: You may increase or decrease the quantity of ingredients depending on for how many people you are making for.
Method of Making Odia Style Potala Rasa:
- Wash and clean all the pointed gourds.
- Then, trim off both the end parts of pointed gourds and gently scrape out the outer skin of the pointed gourd.
- Then, cut the pointed gourd diagonally into two halves and keep aside.
- Then, take a kadai and turn on the flame.
- When kadai is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil.
- When, oil is hot, add the pointed gourd and shallow fry them on a medium flame until they are light brown in colour and transfer them into a plate.
- Then, in the remaining oil, shallow fry the potatoes on a medium flame until they are light golden brown in colour and transfer them into the plate.
- Then, in the same kadai, add 2-3 tablespoons of mustard oil or any kind of cooking oil.
- When oil is hot, add 1/4th teaspoon of sugar and let the sugar to turn brown.
- Then, add whole spices and saute them for 10 seconds.
- Then, add finely chopped onions or paste and saute them on a medium to high flame until onion turns light golden brown in colour.
- Then, add garlic ginger paste and saute on a low to medium flame for 1-2 minutes or until raw flavour of garlic ginger is gone.
- Then, add finely chopped tomatoes or puree and salt to taste and mix well.
- Then, cover the lid and cook the tomatoes on a low to medium flame until tomatoes are well cooked. Stir occasionally.
- Then, add all powdered spices like turmeric powder, coriander powder, cumin powder, and red chilli powder to taste and mix well.
- Then, cook all the spices on a low to medium flame for 5-7 minutes or until oil gets separated from the masala. Stir occasionally.
- Then, add shallow fried pointed gourd and potatoes and mix well and saute them with the masala on a low to medium flame for 3-4 minutes.
- Then, add water as required for gravy and mix well.
- Then, keep the flame high and let the water come to a boil.
- Then, cover the lid and cook them on a low to medium flame for 15-20 minutes or until pointed gourd and potatoes are well cooked.
- Then, add 1/2 teaspoon garam masala and mix well.
- Then, cover the lid and cook for another 2-3 minutes.
- Then, turn off the flame and serve this with steamed rice, roti or with paratha.
Odisha Style Aloo Potala Rasa
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