Meena's Taste Mantra

Alu Potala Rasa - An Odishi Specialty - Potatoes and Pointed Gourd in Gravy

Alu Potala Rasa is a traditional Odishi recipe. We love this dish and this recipe is thanks to Appa's colleague who is from Odissa. The traditional recipe calls for deep fried Potatoes and Parwal, but Amma makes this with a healthier twist and we all simply love this dish.

We relished this lovely and fragrant Veg Gravy with Rice | Roti.

INGREDIENTS

3 Alu | Potatoes , par boiled and peeled
8 Potala | Parval | Pointed Gourd

1 tsp Dhania | Coriander Powder
1/4 tsp Garam Masala
A pinch Garam Masala
1 tsp Red Chilli Powder
2 1/2 tblsp Dahi | Yogurt
1/2 tsp Haldi | Turmeric Powder
To taste Salt
1/3 tsp Sugar
1 1/2 cups Water
1 tblsp Fresh Dhania | Coriander, finely chopped
For Tomato Paste
3 Tomato, roughly chopped
3 Green Chillies, roughly chopped
1/2 " Adrak | Ginger
For Tempering
2 Lavang | Cloves
1/3 " Dalchini | Cinnamon
4 Green Elaichi | Cardamom
3 Sukhi Lal Mirch | Dried Red Chilli
1 tsp Jeera | Cumin Seeds
2 tblsp Oil

METHOD

Cut the boiled and peeled potatoes to bite size pieces.
Trim the parwal on both ends and slit from center. Cut into bite size pieces.
Tomato Paste

Grind together Tomato, green chilli and adrak to a smooth paste and keep aside.

In a non stick pan heat 1 tsp oil and saute the parwal pieces for 3 to 4 minutes on high flame. Transfer the sauteed parwal pieces to a plate and keep aside.
In the same pan, heat remaining oil and add jeera, dried red chilli, elaichi, lavang and dalchini.
When jeera crackles and changes colour, add tomato paste and saute for 3 minutes till the paste dries a bit.
Add haldi, dhania powder, red chilli powder and garam masala powder. Mix well.
Add dahi and saute till the oil starts to separate. Keep the flame on medium heat.
Add sauteed parwal pieces and mix well.
Add potato pieces and mix well.
Add water. You can adjust the quantity of water as per the thickness of gravy you desire.
Cover cook and simmer till the gravy thickens a bot. Stir occasionally.
Add a pinch of garam masala, sugar and mix well.
Switch off the flame and garnish with chopped dhania.
Serve hot with roti, paratha, rice.

We have used:

1. Sundrop Heart Oil

2. Everest Royal Garam Masala

3. Everest Tikhalal Red Chilli Powder

4. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.