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.
Ingredients:
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.
Process:
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.
