Potala Rasa Recipe (Oriya Style Parval Sabzi)

Step 1: To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking

Step 2: Blend the ingredients to be made into a paste in a mixer grinder

Step 3: Add little water if required to make a paste

Step 4: Wash and clean the parwals

Step 5: Scrape the whole skin of the parwals with a knife

Step 6: Cut one tip a little, right from the edge and the other tip a little bigger, so that we can scoop out the seeds from inside

Step 7: Rub with a pinch of salt and keep aside for 5-10 minutes

Step 8: Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside

Step 9: Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside

Step 10: When parwals are cooled, stuff each one with the prepared filling

Step 11: Carefully fill the parwals and try not to break them apart

Step 12: Keep aside

Step 13: To prepare the gravy, in the same pan, add a little more oil and once hot, add the bay leaf and the cumin seeds and once it starts to splutter add the ground masala paste

Step 14: Saute until the raw smell goes away

Step 15: This will take about 4 to 5 minutes on medium heat

Step 16: Add the turmeric powder, salt, chili powder and saute in the masala for a few more seconds

Step 17: Stir in the tomato puree, cashew paste and give is good stir to and a brisk boil

Step 18: Add the about 1 cup of water to make it a gravy like consistency

Step 19: Check the salt and spices and adjust to suit your taste

Step 20: Place the stuffed parwal into the tomato gravy, turn the heat to low, cover the pan and simmer for a few minutes

Step 21: Once done, turn off the heat, stir in the coriander leaves and serve

Step 22: Serve Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a delicious weekday lunch or dinner