Daler Bora Diye Polta Patar r Jhol/pointed gourd leaves curry with lentil fritters is one of the lost recipes. In my childhood, I tested this recipe so many times( in my native village in West Bengal’s Murshidabad district ). Pointed gourd’s leaves are known as Polta in the local language(Bengali), which has a little bitter taste( like other shag). But it releases its taste when cooked with daler bora(lentil fritters), which goes very well with hot rice.
As the leaves and stems are not as soft as other shak, it has to cook by covering the lid for a little more time. And the paste you are making of lentils should be a little coarse, so that the fritters you make, will give a better combination with the polta shak. ( Note; after washing the grinder add that water to the polta curry, to enhance the taste)
The types of equipment used for this recipe are
- Knife/ scissors
- Blender
- kadai
- Frypan
- Spatula
The Ingredients needed for the recipe are
- Soaked Bengal gram-2/3 cup
- Polta/Pointed gourd leaves-1 plant(75 gm)
- Garlic cloves-6
- Ginger-1/4th inch
- Kalojire/Nigella seeds
- Red chili-2
- Turmeric powder-1/2 tbsp
- Oil-2/3 cup(including frying the fritters)
How to make Daler Bora Diye Polta Patar r Jhol/pointed gourd leaves curry with lentil fritters
Clean and wash the polta, and cut them into small pieces
Take a blender jar, and add the soaked Bengal gram, salt, garlic, and ginger
Make a coarse paste and keep them aside
Heat ½ cup of oil in a kadai; take a small portion of the paste and with the help of the fingers gently drop them one by one and fry them well and keep them aside
Heat leftover oil in another pan, and add nigella seeds and whole red chili for tempering
As they start spluttering, add the finely cut polta pata, and add salt and turmeric powder
Cover the lid and allow them to cook for 2-3 minutes on low flame
Open the lid, and saute them for a minute
Now add 1 cup of water( wash the blender jar, and add this water to the polta curry), and cook them for a minute
Add the daler bora/lentil fritters and mix them well, and cook for another 1 minute
Turn off the flame; serve hot with hot piping rice
My other related posts are
- How to make daler bora diye peper tarkari
- How to make daler bora diye kumror torkari
- How To Make Lau-er Ghonto
Daler Bora Diye Polta Patar r Jhol
Equipment
- blender
- A kadai and a fry pan
- Spatula
- knife
Ingredients
- 1/3 cup Soaked Bengal gram
- 75 gm Polta/Pointedgourd leaves
- 6 cloves garlic
- 1/4 inch ginger
- 1/2 tbsp kalo jeera (nigellaseeds)
- 2 whole red chili
- 1/2 tbsp turmeric powder
- 2/3 cup oil
- salt
Instructions
- Clean and wash the polta, and cut them into small pieces
- Take a blender jar, and add the soaked Bengal gram, salt, garlic, and ginger
- Make a coarse paste and keep them aside
- Heat ½ cup of oil in a kadai; take a small portion of the paste and with thehelp of the fingers gently drop them one by one and fry them well and keep them aside
- Heat left over oil in another pan, and add nigella seeds and whole red chili for tempering
- As they start spluttering, add the finely cut polta pata, and add salt andturmeric powder
- Cover the lid and allow them to cook for 2-3 minutes on low flame
- Open the lid, and saute them for a minute
- Now add 1 cup of water( wash the blender jar, and add this water to the polta curry) , and cook them for a minute
- Add the daler bora/lentil fritters and mix them well, and cook for another 1minute
- Turn off the flame; serve hot with hot piping rice