Aloo potol rasa (Odia style potato

25 pointed gourd curry)

#goldenapron This is so yummilicious pointed gourd curry/ gravy recipe.
This is a traditional recipe of Odisha. In this ...

Bobly Rath

minutes

Ingredients Steps
 4-5 servings
1 Prepare the masala paste.
250 grams pointed guards
2 boiled potatoes(medium sized)
1 medium sized tomato
1 chopped onion
1 bay leaves
1/2 tsp turmeric powder
2 Prepare the white paste.
1 tsp chilli powder
To taste Salt
1/2 tsp sugar
2 red chillies
1/2 tsp dhaniya powder
1 tsp meat masala powder
(optional) 3 Cut the pointed guards and potatoes.
1 tbsp White paste
4 tsp +2 tsp mustard oil
1 tsp ghee
Some Chopped coriander leaves
For masala paste:
1 onion
10-12 cloves garlic
1 inch ginger
1/2 inch cinnamon
1/2 tsp cumin seeds
4 Heat a pan and add 4 tsp oil in it and then
2 red chillies put the pointed gourds in it.
Little water
For white paste:
10-12 cashew nuts
4 tsp grated coconut
3 tsp curd

5 Then add half of the salt, turmeric powder

and chilli powder in it and saute it till golden
brown by covering the lid.

6 Then remove them from the pan and add the

potatoes in it and also saute it well for
coating of the masala.

7 Keep both of them aside.

8 Then in the same pan put oil in it and then
add sugar. When it becomes caramelize then
add the red chilli and bay leaves in it.

9 Then add the chopped onion in it and

saute it well till it becomes golden brown
in colour.
10 Then add the masala paste in it.

11 Add the remaining powder spices in it.

12 Then add the chopped tomato in it along
with the salt.

13 Cook it well by adding a little water till the

tomatoes get slender.

14 Then add the white paste in it. Mix it well

and add the fried pointed gourds in it.

15 Mix it well and add the fried potatoes in it.

16 Mix it well and cook it for 4-5 minutes in low
ame and then add water in it.

17 Let it boil for 3-4 minutes and add the

chopped coriander leaves in it.
18 Mix it well and switch off the ame and add
ghee in it.

19 Now your aloo potal rasa is ready and serve

hot with roti, poori, paratha or rice.