Tuesday, November 4, 2014

Narkel Patol

Finally it’s time to celebrate Bengali’s the most waited festival which comes every year to give us enormous joy and happiness.  And as we all know bong festivals starts and ends with lots of yummy foods.  Every year this time I love to post some traditional recipes so this year my Durga Puja festival starts with some NARKEL PATOL OR COCONUT PARWAL.

The ingredients are very common but with the taste of Patol and coconut makes this dish supper tasty. This is a vegetarian recipe so like me who usually have veg food on SASTHI this recipe is really a perfect choice for them.

1.Patol or Parwal: 8 to 10 pieces ( scrap and cut from the middle)
2.One large tomato paste.
3.One inch ginger paste.
4.One small cup grated coconut.
5. Cashew nuts paste: 2 table spoon.
6.Turmeric powder, Red chili powder, Cumin Powder, Coriander Powder ( half tea spoon of each item)
7.Salt and sugar as per taste.
8.Few cumin seeds, one bay leaf, one cardamom, 2 clove.
9.Half cup milk, Half cup water.
10.Half tea spoon ghee.
11.Canola oil for cooking.


First wash and clean the patols, now sprinkle some salt and turmeric powder and keep it aside.

Now add some oil in a heavy vessel and shallow fry the patol pieces till they turn little golden in every side and keep it aside.

Now in the same vessel add some more oil, and slowly add cumin seeds, bay leaf, cardamom and clove after few seconds add the tomato paste and cook for some time.

Now add the ginger paste with all the spices powder and cook for some time.

Now add some salt and sugar and cook it for some time till the oil separate.

Now add the grated coconut and cashew nuts paste and cook in low flame.

Now slowly add the milk and water and mix well with gravy, and finally add the fried patol pieces and cook with a cover in medium flame for 10 to 12 mints. (if you feel u can cook in low flame for 15 mints)

Before turning off the gas just sprinkle the ghee on the top.

Serve hot with plain rice or poori.