Narkel Bata Diye Alu-Potoler Dalna (Potato-Pointed Gourd in Coconut Gravy)

Narkel Bata Diye Alu-Potoler Dalna

According to me, my ma makes the most delicious Alu Potoler Dalna. She lives in Mumbai and whenever I travel from Kolkata to Mumbai or she comes to kolkata, Potol is surely going to be packed for her to take back home to Mumbai. She believes that Kolkata Potol tastes better as they are fresh. She doesn't like the very name used in Mumbai for potol "Parwal"! Ma complains that the Parwal sold in Mumbai have very little flesh inside and the taste too differs.As everyone in the family loved Parwal it was cooked regularly in many different ways by Ma.

Dalna is a description for thick and rich gravy and if coconut is being used it becomes richer. The Pointed Gourd and potato (Potol and Alu) pieces are deep fried golden and then added to a thick gravy made with coconut gravy.

Preparation :

Take around 5-6 large Potols and chop them into three pieces as shown below.

Take medium size Potol

Cut off the edges & chop into 3 pieces

Similarly , chop 2 medium size potatoes into medium size pieces.

Grind 1/2 an inch of ginger and 1 tsp cumin seeds with 2 green chillies to paste. Also grate 1/2 a coconut and then grind it to paste.

Grind/Grate 1 medium size Tomato as well. Slit 2-3 green chillies if you like extra spice.

Grind 2 green Cardamoms, 2 Cloves and 1/2 inch piece of Cinnamon to a paste with a drop of water. This is the garam masala paste. Keep covered till later.

Heat 4 table spoons of oil (Mustard Oil if possible)and firstly fry the potato pieces golden on low flame and remove. Keep aside. In the same oil, fry the Potol  on low flame and when golden remove. Do remember that you have to fry them patiently on low flame.

You can use the same oil if its not too dark in color. Use a separate wok if the previous oil has turned brown. Add 2 tbsp oil and add 1/4 tsp Cumin Seeds, 2 Bay Leaves and when they sizzle, add the grinded/grated tomato paste. Stir fry till the raw smell goes away. In a bowl, Mix 1 tsp of Turmeric Powder, 1/2 tsp of Kashmiri Red Chilly Powder, Salt 1 tsp and 1 tsp Sugar with a dash of water.

Now, fry this spice mix well.

Add the potato pieces and coat with the spices. Add the potol pieces also and then add the coconut paste and fry together.It will take a few minutes.

Then add 1 cup of water and stir.  Add the slit Green Chillies. Put a lid and cook on low flame till the water reduces and the gravy thickens. Remove cover and add 1/4 tsp of Garam Masala paste and 1 tsp Pure ghee. The rich gravy is really delicious. 

Serve with paratha, luchi or roti.

Potato-Pointed Gourd in Coconut Gravy

An Old Painting Of Kolkata.