Oh,, this nasty summer in Bengal. While we always complaint about the heat, humidity and what not about summer, there is one more suffering for food lovers in Bengal and it is the availability of very few vegetables. Thank God , we get Patal or Potol as we call it, it saves us in numerous ways and this Patal Narkol Rosha is one of them. Thankfully my family loves patal and I cook it in numerous ways, the most popular is this Patal Bharta. People love it so much that I had made a variation to this and made some bhaja patal er bharta and that too was quite a hit. Anyway, let us come back to this rosha recipe. My grandma used to cook somethjing very similar, however, she used to add fresh coconut and I have used coconut milk out here so the taste is obviously different. Nevertheless my family loves it and I made it some 4-5 times till now.
Ingredients for Patal narkol Rosha
- Patol or Parwal – 12-14
- Coconut milk – 1 cup
- Ginger paste – 1 tbsp
- Tomato – 1 , chopped
- Green chili – as per taste
- Salt, Turmeric, Kashmiri chili powder – As required
- Whole red chili , Bayleaf , cumin seeds for tempering
- Oil for cooking
- Ghee – 1 tsp
How to make Patal narkol Rosha
Peel the parwal lightly and then sprinkle some salt and turmeric onto it.
Fry the parwals in hot oil till it starts changing colors.
In a fresh pan, add oil. When it is hot, add the cumin seeds, dry red chili and bay leaf . Then add the ginger paste, tomato and green chili. Fry well.
In a cup, add salt, turmeric powder and kashmiri red chili powder in 2 tbsp of water. Mix well. I always make the masala paste in advance ( 15 minutes atleast). Add the masala paste to the pan and fry till water evaporates completely and oil starts coming out.
Add the fried parwals to the masala and stir to coat them well with the masala.
Now add the coconut milk. I have used the coconut powder from Nestle, where I have taken 2 tbsp of coconut powder and dissolve it in 1 cup of hot water.
Give it a good stir and cook covered till the parwal are cooked through. Adjust the seasoning, Add one tsp of sugar at the end to enhance the taste. I pour a spoonful of ghee as well at the end. Goes well with rice or roti.