Sunday, 27 October 2013

Patol Korma

This is the time of the year, when you are bored eating patol ( Parwal / pointed gourd ) but the winter vegetables are still not widely available in the market. Serving interesting vegetable dish each and everyday is a struggle. I am sure, you people face the same problem like mine specially if you have 2 fussy eaters at home, and you are bound to think of something different every time you are planning for lunch or dinner. Made this Patol Korma last night, initially thought to make it as a vegetarian dish, but at the end of the cooking, I just throw a handful of fried Prawns into it and the Korma became quite flavorful.


  • Patol / Parwal - 10,
  • Curd / Yogurt  2 tbsp,
  • Onion - 2, chopped
  • Ginger Paste - 1 tsp
  • Garlic Paste - 1 tsp
  • Green Chilli - 5
  • Kashmiri Chilli Powder - 1 tsp
  • Whole Red Chilli - 1
  • Salt and Turmeric - As required
  • Sugar - a pinch
  • Prawns - a handful ( Optional)
 Peel the patol , marinate with salt and turmeric powder and keep for 10 minutes.

Heat mustard oil and then fry the patols till golden brown.

In the same oil, fry chopped onions with a pinch of sugar and salt. Once it is cool, make a paste .

Add curd, ginger garlic paste, whole red chilli to the fried onion paste and grind it together. Marinate the fried Patol with this mixture for 30 minutes. Add Kashmiri chilli powder and turmeric as well.

In a wide pan heat mustard oil and put the marinated patol, add salt and some sugar. Cover with a lid and cook over low heat till oil comes out.

 I have added some fried prawns at the end of the cooking. Serve hot with roti or rice.

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