Alu-Patol-Kumro-R Dalna/ Potato, Parwal & Pumpkin Curry

Dalna is basically a thick gravy, thicker than jhol, coating the main ingredient of the dish. It is a popular Bengali dish, that is usually made for lunch and dinner. A perfect combination with dal and plain steamed rice. This is a completely vegetarian dish, devoid of onion and garlic, as well. Vegetarian guests? No problem, this can be an amazing side dish.

 

Ingredients

  • Potato
  • Pumpkin
  • Wax gourd (patol) (optional)
  • Oil to fry
  • Asafetida (hing)
  • Panch phoron (Five-Spice Mix) OR Kaalo Jeerey (Kalonji/ Nigella Seeds)
  • Green chillies, slitted
  • Turmeric
  • Sugar
  • Salt
  • Bori
  • Garam masala

Preparation

  • Cut and dice potato, pumpkin, and wax gourd (patol) (optional).
  • Heat oil in a pan. Add asafetida (hing) and panch phoron (Indian five spice mix).
  • Add the diced vegetables and fry well.
  • Once fried, add slitted green chillies, turmeric, sugar and salt. Add water as required. Cover and cook.
  • Add fried bori (optional). Once cooked add garam masala powder and mix well.
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