Potala or Parwal or Pointed Gourd is a very versatile vegetable. It’s widely used vegetable in the eastern parts of India. Potala Bhaja, Potala Rasa, Potala-Aloo Jhola etc. are few dishes to name. So, here I am with one of such simple yet delicious dish Potala Checha which is quite famous in Odisha. This goes really well with our beloved Odia dish Pakhala during summer.
Here is how I prepare it.
- Pointed gourd – 4
- Onion (finely chopped) – around 10 grams
- Garlic cloves (roughly mashed) – 4
- Salt – to taste
- Mustard oil – 1/4 tsp
Method of Preparation:
- Wash the pointed gourds thoroughly with water and cut both the ends. Poke through the gourd here and there with the help of a knife.
- Then keep the gourds on a stand over fire to be charred directly. Flip those with help of a tong so that those will be charred evenly from all sides.
- Once the gourd become tender, switch off the flame and let the flame and take those out in a bowl. Let the gourds cool down.
- Then mash the gourds with the help of mortar and pestle or else those can be mashed with hand.
- Removed the charred skin if required (some prefer to eat with it).
- Add salt to taste, chopped onions, mashed garlic pods and the mustard oil.
- Mix everything together. Our potala checha is ready.