Chingri Aloo-Potoler Dalna (Potato & Pointed Gourd Curry with Shrimp)

So you may be thinking another ‘Dalna’ dish? This lady is so addicted with ‘Dalna’ that she is sharing another dalna dishes. I have already mentioned in my earlier post of ‘Chingri Aloo-Fulkopir Dalna’ that there is always a ‘Dalna’ recipe any side by side a ’Dom/Jhol’ recipe of almost each and every vegetables n Bengali cuisine. Bengali cuisine is full of veggie dishes, here is another one.

Bengali cuisine is probably the only cuisine in India where there is a lot of usage of veggies with Fish. In other cuisine it is mainly the fish or meat that takes the centre stage but we love our ‘Dalna/Jhol/Jhal/Dom’ with varieties of seasonal veggies.

‘Potol’ or pointed gourd is a staple and easily available vegetable in Bengal during summer. In ‘Potol’ the water content is very high so it helps to keep our body re hydrated. Our seasonal vegetables are such that it will always help to keep our body fit and our system healthy if we consume seasonal veggies available in market. ‘Chingri Aloo-Potoler Dalna is one of such recipes.

  • Servings: 4-serving
  • Time: 65 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

¾ cup Shrimp
6 (Cut each lengthwise than cut into two or three) Potol/Pointed Gourd
1 (Medium – cut into small cubes) Potato
2 Bay Leave
2 (Slitted) Green Chilli
2 Tbsps Onion Paste
1 (Medium-chopped) Tomato
1 tsp Ginger Paste
½ tsp Cumin Seed
¾ tsp Coriander Powder
½ tsp Cumin Powder
1 tsp Turmeric Powder
½ tsp Red Chilli Powder
¼ tsp Garam Masala Powder
½ tsp Sugar
to taste Salt – According
½ cup Mustard Oil

Steps

  1. Wash shrimps thoroughly and devein each and every shrimp before cooking.
  2. Now rub some salt and ½ tsp turmeric powder to the shrimps and leave those for 15 minutes.
  3. Cut both the edges of potol and then scrap them. Heat mustard oil in a kadai/wok and fry the potol/pointed gourd till they become light brown. Remove and keep aside.
  4. Add some more oil if required and fry the potatoes till it turns into golden in colour.
  5. Heat some more oil in the same wok. Fry the shrimps till they turn pink. Remove and keep aside. The oil flavored with the head-on shrimps adds a beautiful taste to the dish.
  6. Temper the same oil with cumin seeds and bay leaves. Fry till the whole masalas crackle and exudes aroma.
  7. Add onion paste and fry till it turns into golden brown. Next add ginger paste, chopped tomatoes, couple of slit green chillies and continue frying till tomato is cooked and mashed up.
  8. Next add all the dry masalas except garam masala. Continue frying. Add fried potatoes and potol/pointed gourd. Mix well and add 1 cup of water.
  9. Cover and let it cook for some time / till the potato and potol/pointed gourd are halfway done.
  10. Add salt to taste and add about ½ tsp of sugar.
  11. Now add fried shrimps to the gravy at this point and simmer for 5-6minutes at medium heat.
  12. Finish with garam masala powder and chopped coriander. Serve with plane paratha, rice or chapatti.

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