Patol or parwal is such a versatile veggie that you can have it in various ways. Be it in the form of Patol Posto or Poppy Seed paste or Patol Dorma or Dolma or a luscious Malai Patol, options are plenty. You can also make bharta out of it, and I have Patal Bata or Patol Bharta in my blog. Here again, I am bringing one more bharta recipe and this time it is Paka Patol er Bharta. Yes, you heard it right, this bharta is made of ripe patol or parwal . We get this perfectly orange ripe parwal in the market. After processing, I made the bharta with some garlic, onion and green chili. The ripe parwal gives a sweet tinge into the dish and with the right dose of spices, it is a delightfully delicious bharta that you can enjoyed with plain rice.
Ingredients for Paka Patol er Bharta
- Parwal or Patol – the ripe one – 500 gms
- Garlic paste – 1 tbsp
- Onion – 1 , chopped
- Green chili – 5-6 or as per taste
- Salt, turmeric -as required
- Red chili powder – 1/2 tsp
- Tomato – 1
- Mustard oil for cooking
How to make Paka Patol er Bharta
These are the ripe parwal that I bought from the market. I cleaned them carefully ( few of them were very soft) and then pat dry.
Cut the parwal into half.
I scooped out the flesh from the ripe parwal.
Here are the peels from which I have scopped out the flesh. You can use only the flesh part, but I have grind the peels and mix it with the pulp as well.
Heat mustard oil in a pan and then add 1 tbsp of garlic paste to the oil. Fry till fragrant.
Then add the chopped onion, tomato and green chili and fry lightly.
Sprinkle salt, turmeric and red chili powder. Fry till oil separates.
Now is the time to add the pulp to the pan. Mix thoroughly with the spices.
Cook over low heat stirring occasionally. Once oil starts coming out of the masala, the dish is almost ready.
Once the water evaporated completely and the bharta started sticking to the pan, it is done. Adjust the seasoning.
Serve with plain rice.