Recipes
veg
potol ghonto(parwal rice)
By Manali Bardhan
⏳ Prep Time: 1800 minute
30 Nov 2020
2020-11-30T18:03:20.000Z
1.59
Nutritional Overview
Calories
158.6 kcal
Protein
4.5 gm
Carbs
31.1 gm
Fats
1.8 gm
Ingredients
Pointed gourd -200 gm
Rice - 40 gm
Method
Step 1
Wash and lightly peel the pointed gourds. Cut in halves.Put some salt and turmeric and marinate it. Heat teaspoon ghee in a pan. Fry the rice in the ghee for minutes in medium heat. ( U can addd some cashew and raisins also adjusting the macros). Keep the rice aside. Heat up teaspoon ghee in a pan. Add red chilli and tej patta in the oil. Sauté them for secs. Add o teaspoon of jeer and let it splutter. Add the pointed gourds and give it a mix. Cover it with a lid. Let the lid on for around minutes in a medium flame. Remove the lid and give it a mix. Now add teaspoon of ginger and green chilli paste. Mix it well. In a bowl mix i teaspoon turmeric powder, cumin powder, coriander powder, garam masala powder, Ed chilli powder and make a paste with water. Add the paste to the pan and give it a mix. In the mean time dice one tomato. Once the masala is fried well mix the rice and the tomatoes and give it a mix. At this stage add salt as per ur taste. In a pan boil some water. Fry the rice mix for - minutes. Once the water starts boiling , mix it in the rice . Give it a stir. Add sliced green chilli , some coriander leaves and cover the lid. Let it cook on medium flame. After - minutes , remove the lid, give it a mix. Sprinkle some garam masala powder and ghee and the dish is ready to be served.
