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Sunday, August 11, 2013

Potol Pur (Stuffed Parwal)

IMG_0847Potol was never my favorite. I never really understand why anyone would want to eat it, obviously other then the time when you stuff it with shrimps. Which brings us to Potol Pur. This is basically just the shell of potol stuffed with shrimp and other equally tasty stuff. I just love this and can just finish my entire meal with this.

My Dida (grandma) used to make this and later my mom picked it up. My mom did not throw away the potol seeds and mixed it with the shrimps. I think it was an elaborate scheme to make me have potol :)

Ingredients

For Stuffing

  • 5 potol (Parwal or Pointed Gourd)
  • 1/2 cup tiny shrimp (If you are using larger shrimps cut into bit sized pieces)
  • 1 small onion finely chopped
  • 2 tbsp. freshly grated coconut paste
  • 1 green chili finely chopped
  • 1 tsp. mustard paste 
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder  
  • 1 tsp. sugar
  • Salt to taste
  • 2 tsp. mustard oil

For Batter

  • 1/2 cup besan (Chick pea flour)
  • 2 tbsp. rice flour
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • Salt to taste
  • Oil for deep frying

Procedure

Scrape the skin of the parwals and wash them. Pat them dry. Now cut the parwals lengthwise into halves.

IMG_0835With a spoon scoop out the flesh from them. Don’t discard them, keep them reserved.IMG_0837In a bowl take shrimps and mix them with chopped onion, coconut, mustard paste, chopped green chilies, turmeric and chili powder, salt, sugar and mustard oil.

Now stuff each parwal halves with the filling.

IMG_0839

In a mixing bowl mix besan, rice flour, salt, turmeric powder and chili powder. Add water little at a time to make a thick and smooth batter.

IMG_0841Heat oil in a deep wok and take out 1 tbsp. of hot oil from it to add in the batter you made.

Carefully dip each stuffed parwal in the batter and slide into the hot oil. Fry it on medium heat till the coating turns golden and crispy. Remove with a slotted spoon and drain it on a paper towel.

Serve with steaming hot rice with a spoonful of ghee.

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