Potoler Tel Jhol (Light Parwal Curry)
Editorial recipe: Shree Arnaa has not kitchen-tested this recipe. Timings are estimates. The dish image is an AI-generated illustration, not a photograph of a tested result.
A gentle thin curry of parwal, green chilli and mustard oil. Lovely with plain rice.
Mustard oil: 1.5 tbsp / 22.5 ml
Ingredients
Contains mustard. Check every ingredient and product label for allergens.
How to make it
Wash parwal; peel thin strips and trim the tips.
Prick each parwal twice with a fork so it cooks evenly.
Heat mustard oil in a pan; add kalonji briefly.
Add parwal and cook 5–6 minutes, turning gently.
Mix turmeric with a splash of water; add it to the pan.
Pour in the remaining water; add salt and chillies.
Cover and simmer 15–20 minutes until parwal is fully tender.
Taste the broth and serve warm with plain rice.
