There were some long forgotten Potol / Parwal / Pointed gourd lying in the refrigerator ( see the crinkly edges ... that long forgotten .... ).
Set about to make the usual Alu Potol curry .... familiar to any Bengali. Saw some soaked black chana in the fridge. And some left over Besan batter from some pakoras made a couple of days back.
Made some more small sized pakoras ... threw in everything together .... and as usual, without too much masalas this turned out to be a very good dish.
I had clicked the snaps as soon as I made it ... so you can see the thin jhol / gravy. Don't worry ... it gets soaked up by the pakodas.
And I like that slightly mushy dryish torkari even better.
And yes, when I let it sit ..... the parwal got rid of the crinkles too and got all plumped up. :-)
Need : Potol / Parwal .... skin scraped lightly, ends cut off and each cut into two widthwise, potatoes [optional] cut into the same size as the parwal,
soaked kala chana / black chick peas [ optional] , sliced onion,
chopped tomatoes ( I did not have any ... so did not use ) ,
haldi / turmeric powder, Paanch Phoron, dry red chillies, cooking oil,
water, salt and sugar to taste.
The Besan batter had red chilli powder, ajwain, salt and water.
How to : Heat enough oil and fry small sized pakoras / dumplings from the besan paste. Keep aside.
Heat a little oil in a different kadhai / wok. Add the paanch phoron and the whole chilles.
When they start to splutter, add the sliced onion and fry well.
Add the potatoes and parwal and stir for some time on high heat. Add the kala chana.
Then add haldi powder, salt, sugar and water. Cover and cook till the vegetables are done.
Remove cover and add the fried pakoras and the tomatoes. Cover and simmer for some more time.
If you want to, you can add a pinch of garam masala and a spoonful of ghee just before serving. Goes great with hot rotis / parathas.
And don't judge me by the shape of those pakoras ... I am yet to master the art of dropping a perfectly round blob of any paste or batter. :-)