Odissa Potala Rasa

We are now in Orissa /Odisha state in the Indian state cuisine of BM#39 and I will post a veg recipe from the state.Oriya cuisine is rich and delicately spiced and fish with other seafood like crab and shrimp are very popular.

A typical meal in Odisha consists of a main course and dessert. Typically breads (roti, paratta) are served as the main course for breakfast, whereas rice is eaten with lentils dal during lunch and dinner. The breakfast consists of chuda (poha, flattened rice), mudhi (muri, puffed rice), chuda can be eaten either as fried or with curd-banana-sugar (called as Chudaa Dahi). Mudhi is a famous snack in north Odisha. Different pitha also form breakfast menu. The main course in lunch includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna , coconut, rice, and wheat flour being the most common.
I prepared Aloo Potala Rasa or curried potatoes and pointed gourd from here . The taste of the curry was mild and delicious and we loved it till last bite. So let’s start the recipe yum

Ingredients

8-10 Parwal/kundru
2 Potatoes
2 Onions
4 green chilly
1 small piece Ginger
1teaspoon garam Masala
1 teaspoon cumin seeds
1/2 cup coconut milk
1/4 cup Oil
Salt to taste

Method:
Grind the onion, green chilly ,ginger and cumin seeds adding a little water and make a smooth paste.
Peel the skin and cut the parwal into two pieces.Cut the potatoes into pieces.
Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder. Cover the lid and fry till brownish.
Add the blended onion mixture and garam masala and fry.
Then add the coconut milk and and let it boil till it is cooked.

Serve hot with rice.

Enjoy!!

Serve-4. Cooking time-30 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39