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A comforting Odia curry featuring tender pointed gourd and soft potatoes simmered in a fragrant, spiced tomato-onion gravy. This traditional dish from Odisha is a wholesome and flavorful meal, perfect with steamed rice or fresh rotis.
For 4 servings
Prepare Vegetables and Pastes: Scrape the skin of the potala (pointed gourd), trim the ends, and cut into 1-inch pieces. Peel and cube the potatoes. Finely chop one onion. In a blender, create a smooth paste of the second onion, ginger, and garlic. Separately, puree the tomatoes.
Shallow-Fry Potala and Potato: Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat. Add the potala and potato pieces. Sauté for 8-10 minutes until they are lightly golden and about 80% cooked. Remove with a slotted spoon and set aside.
Prepare the Gravy Base: In the same pan, add the remaining 1 tablespoon of oil if needed. Add the bay leaf and cumin seeds. Once the seeds splutter (about 30 seconds), add the finely chopped onion and sauté for 4-5 minutes until it turns golden brown.
Cook the Masala: Add the onion-ginger-garlic paste and cook for 2-3 minutes until the raw aroma disappears. Stir in the tomato puree and cook for 5-6 minutes, until the oil begins to separate from the masala. This indicates the masala is well-cooked.
Add Spices and Vegetables: Lower the heat and add the turmeric, red chili, coriander, and cumin powders. Mix well and cook for 1 minute. Return the fried potala and potatoes to the pan. Gently stir to coat them with the masala.
Simmer the Curry: Pour in 2 cups of warm water and add salt. Stir everything together. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the vegetables are fully tender and the gravy has reached your desired consistency.
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A comforting Odia curry featuring tender pointed gourd and soft potatoes simmered in a fragrant, spiced tomato-onion gravy. This traditional dish from Odisha is a wholesome and flavorful meal, perfect with steamed rice or fresh rotis.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 245.21 calories per serving with 4.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish: Turn off the heat and stir in the garam masala powder. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with steamed rice or roti.
Add 2 tablespoons of coconut milk or cashew paste towards the end of cooking for a richer, creamier texture.
Omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of ginger. Use more tomato puree to build the gravy base.
You can add other vegetables like cauliflower florets or green peas along with the potatoes.
Add 1-2 slit green chilies along with the chopped onions for an extra kick of heat.
Pointed gourd is rich in dietary fiber, which helps regulate bowel movements, prevent constipation, and promote a healthy digestive system.
This dish is a good source of Vitamin A and Vitamin C from the tomatoes and potala, which are essential for vision, skin health, and boosting immunity.
The use of spices like turmeric (containing curcumin) and ginger lends anti-inflammatory benefits to the curry, which can help reduce inflammation in the body.
In traditional Ayurvedic medicine, pointed gourd is known for its ability to help purify the blood and manage kapha dosha, contributing to overall wellness.
Yes, Potala Rasa is a healthy dish. Pointed gourd (potala) is low in calories and rich in fiber, which aids digestion. The curry is packed with vegetables and beneficial spices like turmeric and ginger, making it a nutritious, plant-based meal.
One serving of Potala Rasa (approximately 1 cup or 360g) contains around 250-300 calories. The exact count can vary based on the amount of oil used and the specific ingredients.
Potala, also known as pointed gourd or parwal, is a vine vegetable popular in India. It has a mild flavor and a firm texture that holds up well in curries and stir-fries.
Absolutely. For a 'satvik' or no-onion-no-garlic version, simply skip them. You can add a pinch of asafoetida (hing) to the oil for flavor and use a bit more ginger and tomato to form the gravy base.
Leftover Potala Rasa can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly on the stovetop or in the microwave before serving.
If your gravy is too thin, you can simmer it uncovered for a few more minutes to allow some of the water to evaporate. Alternatively, you can mash a few pieces of potato in the curry to naturally thicken the gravy.