Pointed Gourd (Patol or Parwal) has never been one of my favourites throughout my growing years. However, off late, I started liking it as a summer vegetable. In fact it would be no exaggeration to call it a wonder vegetable because of its multipurpose utility. Parwal can be used in a various solo preparations, in combination with other vegetables or even in regular fish curry or macher jhol with elan. The present recipe, Shorshe Patol, of parwal in mustard gravy is a semi dry spicy curry and one of my favourites too. As you may be aware mustard paste is often used in a number of delicious recipes in Bengali households, both in the veg and fish curries. I have already shared quite a few fish recipes with mustard gravy. In fact, a few recipes of parwal have also been shared in this blog ( Patol Aloor Dalna , Patoler Dolma/Dorma ). Now this is time to tell you the story of parwal in a creamy mustard gravy.

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Difficulty level : Easy

Ingredients to serve 4 :

1. Pointed Gourd/ Patol/ Parwal – 12 pieces
2. Black mustard seeds – 2½ tbspoon
3. Poppy seeds – 1 tbspoon
4. Green chilli – 2 + 2
5. Nigella seeds/ Kalonji – ¼ teaspoon
6. Turmeric powder – ½ teaspoon
7. Salt to taste
8. Sugar to taste
9. Mustard oil – 5 tbspoon

Procedure :

Firstly, rinse the pointed gourds well with water. Cut small parts from top and bottom of the pointed gourds. Then peel them and cut into two halves. Coat the pointed gourd pieces with ½ teaspoon salt and ¼ teaspoon of turmeric powder. Keep them aside.

Secondly, make a smooth and thick paste with mustard seeds, poppy seeds and 2 green chilli. Add a pinch of salt while making the paste.

After that heat oil in a kadai over medium flame.  Fry the pointed gourd pieces into the hot oil till they turn golden brown in colour. Then remove them from oil and keep aside.

Now add nigella seeds (kalonji) and 2 green chillies in the remaining oil.  Then add mustard seeds – poppy seeds paste and remaining ¼ teaspoon of turmeric powder. Cook for 1-2 minutes, with frequent stirring, till oil separates from the mustard seeds paste.

Next add 1½ large cup of water and let it comes to boil.  Now put the fried pointed gourd pieces into the boiling water.  Add salt and sugar as per your taste. Keep in mind that salt has been used earlier, so add accordingly.  Now cover the kadai with a lid and let the vegetable get cooked.

As the pointed gourds become soft and gravy thickens to your desired consistency put the flame off.

Serve Shorshe Patol with plain rice.

Note :

1. White mustard seeds can also be used instead of black mustard seeds.
2. Adjust the amount of green chilli according to your taste.