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A classic Odia comfort food, this curry features tender pointed gourd and soft potatoes simmered in a light, fragrant gravy. Spiced with ginger, cumin, and coriander, it's a simple yet flavorful dish that pairs perfectly with steamed rice or rotis.
For 4 servings
Sauté the Vegetables
Prepare the Masala Base
Cook the Spices and Tomatoes
A classic Odia comfort food, this curry features tender pointed gourd and soft potatoes simmered in a light, fragrant gravy. Spiced with ginger, cumin, and coriander, it's a simple yet flavorful dish that pairs perfectly with steamed rice or rotis.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 317.43 calories per serving with 7.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Garnish
For a creamier and richer gravy, replace 1/2 cup of water with 1/2 cup of coconut milk. Add it towards the end of the cooking process and simmer gently.
Skip the onion and garlic. Increase the amount of ginger paste slightly and add a pinch of asafoetida (hing) to the hot oil along with the cumin seeds.
You can add other vegetables like drumsticks or raw banana along with the potatoes for added texture and nutrition.
Add 100g of cubed paneer in the last 5 minutes of simmering for a protein-rich version of the curry.
Pointed gourd is a fiber-rich vegetable that helps regulate bowel movements. Spices like cumin and ginger are known to stimulate digestive enzymes, promoting better gut health.
This curry is a good source of Vitamin C from tomatoes and pointed gourd, and Vitamin A from pointed gourd, which are essential for boosting immunity and maintaining healthy vision.
The use of spices like turmeric (containing curcumin) and ginger gives this dish anti-inflammatory properties, which can help reduce inflammation in the body.
One serving of Aloo Potala Rasa (approximately 1 cup) contains around 190-210 calories, excluding any accompaniments like rice or roti. It's a relatively light curry.
Yes, it is a healthy, vegetable-based curry. Pointed gourd is low in calories and rich in fiber, vitamins A and C. Potatoes provide carbohydrates for energy. The use of spices like turmeric and ginger adds anti-inflammatory benefits.
Absolutely. For a 'satvik' or no onion-garlic version, simply omit them. You can add a pinch of asafoetida (hing) to the hot oil for flavor and use a bit more ginger.
This curry pairs beautifully with steamed rice, which soaks up the thin gravy perfectly. It also goes well with phulkas, rotis, or parathas.
It's best eaten fresh as the texture of potatoes can change upon freezing and thawing, becoming slightly grainy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days.
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