Potol / patal Chingri Kosha ( Parwal with shrimps )

This is a typical Bengali dish made with Parwal (potol) and small shrimps. Parwal is easily available during summer and rainy season . I,especially,am very fond of this vegetable.Those,who like their curries a bit spicy,are sure to love this dish. I learnt it from my mother in law. Here it goes.

Ingredients : 

• Parwal (patal or potol or pointed gourds) : 10/12 
• Small cooking shrimps : 1 cup
• Onion : 2 medium (sliced)
• Garlic cloves : 10/12 (chopped or crushed )
• Mustard oil : 3 tablespoons
• Turmeric powder (haldi) : 2 teaspoons
• Chilli powder : 3 teaspoons (I used kashmiri chilli powder )
• Salt : to taste
• Sugar: 1 teaspoon
• Green chillies : 5/6

Method:

• Devein and clean the shrimps,wash them and marinate them with 1 teaspoon haldi (turmeric) and 1 teaspoon salt. 
• Heat 1 teaspoon oil and shallow fry this shrimps and keep aside.
• Meanwhile,peel the parwals (as shown in pic,no need to peel completely) and cut them into small pieces. 

• In a deep pan, heat the mustard oil. you can use sunflower oil too,but mustard oil gives the dish its rich texture and colour.
• Add sliced onion and garlic and fry them for 5/6 minutes.
•  Now add salt,turmeric and chilli powder to it and keep frying. As the water from the onion starts drying up, add the parwals. Mix well,reduce flame and cook covered for 8/10 minutes. Stir in between. 
• Check if the parwals are cooked . If not,cook for a few more minutes.
•  Add the fried shrimps and sugar and mix well. Cook on high flame for a few minutes. 
• Take down the pan,when the water completely dries up. Garnish with green chillies and serve with plain rice.