Alu Potol er Dalna (Potatoes and Pointed Gourd in Gravy)


  • 10 potol (pointed gourd/Parwal), cleaned, skin scrapped and cut in halves breadthwise
  • 2 tbsp vegetable oil
  • 1 medium potato, peeled and chopped in quarters
  • 1 large tomato blended to make 1/4 cup tomato purée
  • 1 tsp ginger paste
  • 1/4 tsp sugar
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp ghee
  • 1/4 tsp garam masala powder

For Tempering-

  • A pinch of asafoetida powder
  • 1/2 tsp cumin seeds
  • 1 small bay leaf
  • 2 dry red chillies

Masala Paste –

  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder

Method –

  1. Heat vegetable oil in a wok and fry the potol with a pinch of turmeric powder till they are pale golden
  2. Remove on an absorbent paper
  3. Heat some more oil
  4. Add the tempering ingredients
  5. When the spices sizzle, add the potato
  6. Sprinkle a little turmeric powder and sauté the potatoes until they start becoming golden
  7. Add the tomato purée to the pan
  8. Add the ginger paste
  9. Add a little salt and sauté the tomato till the raw smell is gone and the oil separates
  10. Make a paste of the spice powders with a little water
  11. Add the masala paste
  12. Fry till the oil separates
  13. Add the potol and mix well
  14. Add 1 cup warm water and salt to taste
  15. Cover and cook till potatoes are done
  16. Adjust the gravy as per preference
  17. Add sugar
  18. Add ghee and garam masala powder at the end


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