Indian Cookery Book - 1900

ashishkec · Jan 12th, 2006, 18:31

Well Priya, guess I have not been able to describe the Parwal accurately if I have made it sound like a drumstick !

Well its not like a drumstick... I meant 'fibrous' compared to a cucumber...

PRIYA · Jan 12th, 2006, 18:37

Not a problem ashishkec........maybe 'tis I who have the over-active imagination

jyotirmoy · Jan 12th, 2006, 20:08

Yes I admit defeat. My wife just told me it is Parwal in Hindi & Patol in Bengali. She also told me that morabba of Parwal is still made at some places of Kolkata. I know where she got the clue! It is in another recipe where this vegetable is stuffed with mince & other stuff. Thats Dolma! Try a keema stuffing or a shrimp stuffing.

iwanttogoback · Jan 13th, 2006, 08:52

Quote:

Yes, it can't be mango

i was actually thinking of pawpaw - but my fingers were thinking something else!

but the puzzle is solved, and they look like nothing i have ever seen. thanks.

sadhuji · Jan 15th, 2006, 17:14

Quote:

Originally Posted by jyotirmoy

Yes I admit defeat. My wife just told me it is Parwal in Hindi & Patol in Bengali. She also told me that morabba of Parwal is still made at some places of Kolkata. I know where she got the clue! It is in another recipe where this vegetable is stuffed with mince & other stuff. Thats Dolma! Try a keema stuffing or a shrimp stuffing.

'patol' stuffed with sweet material is a rage - they are decked out in showcases with toppings of pound silver foils. impossible to resist. when next you visit kolkata in the patol season, taste for yourself.

i have experienced them in april last year!

jyotirmoy · Jan 15th, 2006, 21:53

Sadhu ji,
Really my mind is a bit fuddled. How can I forget the Khajas & Poteler misti?
But the best use of Potol is the Dolmas? Keema diy e! What do yuo say?Ofcourse Luchi & Patol Bhaja with a bite of green chily are great any day any season!

sadhuji · Jan 16th, 2006, 07:58

Quote:

Originally Posted by jyotirmoy

.....Ofcourse Luchi & Patol Bhaja with a bite of green chily are great any day any season!

only, the season is a bit restricted. and, with liberal use of color on the external surface, the original taste has gone for a toss.

jyotirmoy · Jan 16th, 2006, 10:25

Sadhuji,
You mean coloured Potols in Nashik too? I thought it is a north India phenomena. Luckily we have the neighbourhood Wedness day bazar where farmers bring their stuff grown on the banks of the Yamuna & I can buy Potols which has not seen the painter's brush.
Since such things can not be totally avoided I suggest scraping of the skin thoroughly & soaking them in water for an hour or so. I normally change the water once or twice during this period.

sadhuji · Jan 16th, 2006, 13:51

Quote:

Originally Posted by jyotirmoy

....You mean coloured Potols in Nashik too? ......

i am told that it is an universal phenomenon, happens in kolkata - of all places!!

we get patol from ahmedabad - nashik does not grow them as yet.

Jan 12th, 2006, 18:37	#32
PRIYA Discombobulated Elsewherean! Join Date: Mar 2005 Location: nether regions Posts: 1,112	Not a problem ashishkec........maybe 'tis I who have the over-active imagination __________________ Happiness is for those who cry, those who hurt, those who have searched and those who have tried. For only they can appreciate the importance of people who have touched their lives. (Anon.) Last edited by PRIYA : Jan 12th, 2006 at 19:48.

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Jan 12th, 2006, 18:31	#31
ashishkec Member Join Date: Apr 2005 Location: Pune Posts: 43	Well Priya, guess I have not been able to describe the Parwal accurately if I have made it sound like a drumstick ! Well its not like a drumstick... I meant 'fibrous' compared to a cucumber...

Jan 12th, 2006, 20:08	#33
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,384	Yes I admit defeat. My wife just told me it is Parwal in Hindi & Patol in Bengali. She also told me that morabba of Parwal is still made at some places of Kolkata. I know where she got the clue! It is in another recipe where this vegetable is stuffed with mince & other stuff. Thats Dolma! Try a keema stuffing or a shrimp stuffing.

Jan 15th, 2006, 21:53	#36
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,384	Sadhu ji, Really my mind is a bit fuddled. How can I forget the Khajas & Poteler misti? But the best use of Potol is the Dolmas? Keema diy e! What do yuo say?Ofcourse Luchi & Patol Bhaja with a bite of green chily are great any day any season!

Jan 16th, 2006, 10:25	#38
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,384	Sadhuji, You mean coloured Potols in Nashik too? I thought it is a north India phenomena. Luckily we have the neighbourhood Wedness day bazar where farmers bring their stuff grown on the banks of the Yamuna & I can buy Potols which has not seen the painter's brush. Since such things can not be totally avoided I suggest scraping of the skin thoroughly & soaking them in water for an hour or so. I normally change the water once or twice during this period.

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