Potoler Korma (Parwal / Pointed Gourd Curry)

Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.

Heat oil and fry the parwals till light brown. Drain and keep aside.

Heat oil and temper with bay leaves, dry red chilies and panch
phoron. Allow it to splutter.

Add the onion and fry till light brown.

Add the fried parwals, ground paste, salt and turmeric powder. Mix well.

Add water. Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.

When done, switch off the flame. Add the remaining mustard oil and
coriander leaves.

Serve with rice or chapatis.