Chal Potol By Tina

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Chal Potol

It's an age old classic Bengali style recipe cooked with parwals and Gobindobhog Rice. Minimal ingredients but tastes wonderful.
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Serves

4 Servings

Cooking Time

20-25

Meal Type

MAIN COURSE

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INGREDIENTS

  • 300 gm Parwal
  • 1 Tomato
  • 1/2 inch Ginger Slice
  • 2 Tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • Sugar to taste
  • Mustard Oil to Cook
  • 4 Tsp Gobindobhog Rice

PREPARATION

  1. 1

    Wash the rice and soak in water. Let it soak for 30 minutes.
  2. 2

    Scrap the skin of parwal. Sprinkle 1 tsp Turmeric powder and salt and coat them well. Set aside.
  3. 3

    Cut the tomato and ginger slice. Make a paste.
  4. 4

    Put mustard oil in pan. Fry the parwals. For first few minutes fry them with a lid and in low flame. This helps in making the inside of the parwals tender . As the outer surface becomes golden, remove the lid.
  5. 5

    Add the masala paste. Saute them.
  6. 6

    Add the gobindobhog rice. Add salt and sugar to taste. Add 1 tsp Turmeric powder and 1/2 tsp garam masala powder. Cook till raw smell of the masala goes away. Add water and cover with a lid. Wait till rice gets cooked.
  7. 7

    As rice gets cooked, sprinkle 1/2 tsp garam masala powder and finish cooking.
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