Chal patal – chingri diye

Suddenly realised that I am ignoring my 2nd child ( the food blog, that is) for some time now. For that matter, I am not into elaborate cooking since my son has left for college and started his hostel life, just cooking some simple dishes, mostly a one pot meal kind to survive or relying on my cook. But this is puja time and my beta is coming home, though just for 3 days, still it is the time to gear up and start fresh and then came to mind to jazz up my blog too.

Planning to start a 10 days blogging marathon starting today. To start with, sharing with you this dish, where the traditional ‘chaal patal’ dish, which is otherwise a vegetarian delight, is spiked with prawns and outcome is rather pleasing.


  • Patal or parwal/ pointed gourd – 8 – 10
  • Prawns – 300 gms
  • Gobindabhog rice – one handful
  • Ginger paste – 1 tbsp
  • Salt, turmeric, red chilli powder – as required
  • Coriender powder – 1 tsp
  • Curd – 2 tbsp
  • Sugar – 1 tsp
  • Hing – a pinch
  • Whole cumin- a pinch
  • Bayleaf – 2
  • Garam masala powder – 1/2 tsp

Peel the parwals with slits on both sides. Clean and devein the prawns. Fry both parwal and prawns with some salt and turmeric and keep aside. Don’t over fry the prawns otherwise they will turn rubbery.

In the same pan, add the hing, after 30 seconds, add bayleaf and whole cumin and let it splutter.

Next goes the ginger paste, fry quickly.

Next add the coaked rice and fry. Add all the ground masalas and fry till the rice is coated with the masalas.

Add fried parwal and prawns. After a quick stir, add half cup of hot water and cook covered.

When the rice and parwal is cooked, add the curd diluted with 2-3 tbsp of water. Mix well and cook at high heat till the water is absobed and vegetables and rice are fully cooked. Check the seasoning, sprinkle the sugar and remove from heat.

Add the garam masala powder and keep covered for atleast 10 minutes of standing time.

Serve hot.


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