Potala Rasa/Oriya Style Stuffed Parwal Recipe

step 1

• STEP 1.To prepare parwal, peel 8 parwal, make a slit on one side and scoop out the seeds. Keep the parwal whole with a hollow shell.

step 2

• STEP 1.To make the filling, in a mixing bowl add 1 cup homemade paneer (chenna), 1 finely chopped green chilli,1 tbsp finely chopped coriander, 1 tbsp raisins, salt. Mix to combine well.

step 3

• STEP 1.Preheat a pan and add 1 tsp oil, add the 8 slit parwal into the pan and sprinkle salt. Cover and allow the parwal to cook for 3 to4 minutes till the parwal is cooked but still firm. Do not add water as this will make the vegetables soft. Turn off the heat and allow the parwal to cool.

step 4

• STEP 1.When the vegetable is cooled. Stuff the paneer filling generously into the hollow of the slit parwal. Keep aside

step 5

• STEP 1.To make the gravy, in the grinding jar add 1 inch ginger finely chopped, 3 cardamom (elaichi), 1 inch cinnamon stick (dalchini), 4 cloves (laung), 2 green chillies finely chopped, 1/4 cup freshly grated coconut, 2 tsp poppy seeds. Grind to a fine paste.

step 6

• STEP 1.Preheat a pan, add 1 tbsp oil, ¼ tsp cumin seeds and allow to crackle. Then add 1 bay leaf torn, and the ground coconut spice mixture. Saute and cook the ground paste on low to medium heat for 3 to 4 minutes till the raw smell goes and the aromas come through.

step 7

• STEP 1.Next add ¼ tsp red chilli powder, ½ tsp turmeric powder, 1 cup cooked tomato puree and mix. Allow the gravy to simmer for 4 to5 minutes till all the ingredients come together. Using pre cooked tomatoes, reduces the overall cooking time of the recipe.

step 8

• STEP 1.At this stage add paste of 10 to 15 cashews soaked in warm water and ground. Add salt to taste. Mix well into the gravy.

step 9

• STEP 1.Then add the stuffed parwals into the gravy. Cover and allow to simmer for 3 to 4 minutes. Do not stir the parwal and gravy. After a few minutes the parwal will be cooked.

step 10

• STEP 1.Potala rasa is ready. Serve with steamed rice.