Shorshe Potol / Pointed gourd cooked in mustard paste

 There ... another week gone!

No posts. Too busy.

Well ... too busy doing what?

Nothing.

Nothing at all.

Except for coping with a bad cold ... that decided to settle in me ... not letting go.

Except for trying again ... honest trying ... to settle into a new place.

Except for getting wrongly diagonised, getting stuffed with a high dose of the wrong antibiotics.

And then getting a 2nd opinion and the hang of the ways of treating illnesses in a place by new doctors.

Except for missing my home, my city, my doctor.

Nah ... did nothing ... almost.

But crib I'll not.

Not until things go way, way bad ... as they wont to happen in my life.

Always.

So will keep the cribbing for later.

Anyway ... even if I do ... won't matter to nabady .... nabady at'll.

You see ... nobody reads my posts these days. :-)
Except for a few good old friends that this blogging world has given me.

So if you are here ... and you have read so far ... and are going to read on ...

you get a huge thanks from me.

I don't do much giveaways ... else would have given you a goodie bag too.

Maybe I'll just write all my worldly possessions ... including my newest accessory ... my inhaler ... to you.

Am grateful ... you see ... very grateful that you are here.

Today's post will be my very vegetarian dish ... the Shorshe Potol. 

The sweetness of fresh potol / parwal, the tang of fresh mustard paste and the sweetness of coconut ... 

this dish can happily turn a simple meal of dal and rice to something 

finger licking good.

I sometimes add the coconut to the soaked mustard seeds and grind them together.

Helps in 2 ways ... 

helps the mustard to get ground easily

and takes away the slight bitterness that the skin sometimes gives out.

But today's post has the coconut added separately ...

 only because I had freshly grated coconut at hand.

Need :

Potol / Parwal / Pointed gourd - washed, the skin slightly scraped and cut into 4 pieces

Potatoes - peeled and cut into medium sized cubes

Onions - chopped into small pieces

Mustard paste

Freshly grated coconut

Mustard oil

Fresh green chillies

Kalo jeere/Nigella seeds/Kalonji

Salt - to taste

How to :

Heat oil in a wok / kadahi.

Add the kalaonji seeds and the green chillies.

Add the chopped onions and fry till translucent.

Now add the potatoes and fry for a while.

Then add the parwal, salt and cover and cook till the vegetables are done.

Remove cover and add mustard paste and the coconut.

If needed add some water to bring everything together.

Cover and cook ... checking in between ... till the whole thing comes together.

Remember ... mustard paste, if cooked for too long tends to turn bitter.

So do not forget to do a taste check.

Remove from heat.

Serve hot, on the side with steamed rice and a dal.

Enjoy!!