Alu Potala Posto Tarkaari

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Summer in India means a lot of green vegetables, of which Potala (Pointed Gourd) is a family favorite of many Odiyas. Potala is a versatile vegetable whose recipes find spots in Odiya kitchens for day to day meals & also in Odiya wedding receptions for more richer experience. 

Potala recipes vary from simple stir fry to more complex korma. You can make Potala pakudi, stuffed potala.. the list can go on for ever.

This curry recipe is a simple Potala Alu Curry (All Odiya curry recipes have Potatoes.. you must know that by now). The only twist is the Pre-frying of Potala & Alu to give the curry a more flavorful look & attitude. 


Here's what I used:
  • Potala or Pointed Gourds (1 lb)
    • skin scrapped
    • cut diagonally
  • Potato (1 big)
    • skin removed
    • cubed to match the potala
  • Odiya masala paste (Onion+Ginger+Garlic+Red chillies + Cinnamon stick + Green cardamom + Cumin seeds + Water)
  • Posto Paste
    • 2 tbsp Poppy seeds group fine with water
  • Dry Masalas
    • Cumin powder (1 tsp)
    • Coriander powder (2 tsp)
    • Turmeric (1/2 tsp)
    • Salt to taste
    • Garam masala (1 tsp)
  • 1 tsp Pancha Phutana (Mix of five seed based spices - Cumin + Saunf + Kala Jeera + Methi seeds + Mustard seeds)
  • Mustard Oil to fry the vegetables & make the curry

Process
  • Heat oil in a heavy bottom pan or kadhai.
  • When oil is hot, add the potala & alu --> Add salt & turmeric (wee bit of both) and dry on medium heat until the vegetables have brown spots all over. 
  • You may cover them but it's not absolutely necessary.
  • Once the vegetables have brown spots, take them out & keep them aside.
  • In the same pan, heat some more mustard oil & when hot splutter some Pancha Phutana
  • Next add the "Odiya Masala Paste" & dry with sprinkles of water until raw smell goes away.
  • Next add the chopped tomatoes + salt + turmeric and fry the masala until you see oil coming out of the sides. 
  • Next goes in the Cumin + Coriander powders
  • Fry with wee bit water so that the dry masalas don't burn
  • Next goes in the Posto paste + Vegetables
  • Give it a good mix & cover & cook until the vegetables are cooked through. 
  • Once vegetables are cooked, add the garam masala powder, give it a good mix, cover the pan & switch off heat. 
  • Keep it covered until ready to serve. 
You can adjust water for the gravy that you like - More for rice & little less for Rotis & Parathas. 




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