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A comforting and classic Odia curry featuring tender pointed gourd and soft potatoes simmered in a fragrant, spiced tomato gravy. This traditional dish, known as Potola Aloo Rasa, is a staple in Odia households and pairs perfectly with hot rice or rotis.
For 4 servings
Prepare and Fry the Vegetables
Prepare the Tempering (Tadka)
Sauté Aromatics and Build the Masala Base
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A comforting and classic Odia curry featuring tender pointed gourd and soft potatoes simmered in a fragrant, spiced tomato gravy. This traditional dish, known as Potola Aloo Rasa, is a staple in Odia households and pairs perfectly with hot rice or rotis.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 258.64 calories per serving with 4.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tomato Gravy
Simmer the Curry
Finish and Serve
For a richer, thicker gravy, add a paste of 8-10 soaked cashews or 1 tablespoon of poppy seeds (posto) along with the tomato puree.
For a satvik version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the tempering and increase the amount of ginger slightly.
You can add other vegetables like cauliflower florets or green peas along with the potatoes.
For extra heat, add 1-2 slit green chilies along with the onions.
Pointed gourd (potola) is a good source of dietary fiber, which helps regulate bowel movements, prevent constipation, and promote a healthy digestive system.
The curry is rich in antioxidants from tomatoes (lycopene) and spices like turmeric (curcumin), which help combat oxidative stress and protect the body's cells from damage.
Pointed gourd contains Vitamin C, an essential nutrient for a strong immune system. Spices like ginger and garlic also have antimicrobial properties that can help fight infections.
In traditional Ayurvedic medicine, pointed gourd is known for its blood-purifying properties, which can help in keeping the skin healthy and clear.
One serving of Aloo Potola Rasa contains approximately 220-250 calories. This is an estimate and can vary based on the amount of oil used and the size of the vegetables.
Yes, it is a relatively healthy dish. Pointed gourd is low in calories and rich in fiber and vitamins A and C. The use of various spices like turmeric and ginger adds anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
Pancha Phutana is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If you don't have it, you can use a mix of 1/2 tsp cumin seeds and 1/2 tsp mustard seeds as a substitute, though the flavor will be different.
Yes. Follow the steps until adding the fried vegetables and water. Then, pressure cook for 2 whistles on medium heat. Let the pressure release naturally. This method is faster but may result in softer vegetables.
Store any leftover Aloo Potola Rasa in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.