Potala or Parwal, as it is known in the Hindi belt, is prepared almost in all states of India in their own ways. But the recipe of 'Potal Rasa' is typical only to Odisha. The laborious part of it is extraction of milk from scrubbed coconut.
250 gms pear gourd /parwal (potala)
2 potatoes (aloo)
coconut milk of 1 coconut (nadia rasa)
2 teaspoon coriander powder (dhania gunda)
1 teaspoon cumin sedspowder (haladi gunda)
1 teaspon 'garam masala' powder (garam masala gunda)
paste of 1 onion + 1 inch ginger (ada piaja bata)
1 onion - sliced (kata piaja)
1 teaspoon ghee (desi gheea)
2 tablespoon refined oil (rifaain tela)
salt to taste (luna)
COCONUT MILK: Put scrubbed coconut in hot water and crush properly. Then filter off the liquid.
Cut each striped pear gourd into thre circular pieces after peeling off the skin. Peel off the potato skin and cut each into almost 8 pieces. Fry the pear gourd and potato with one table spoon oil in a pan till it becomes red. Fry the sliced onions in another pan with rest of the oil. When the onion turns golden, add the onion + garlic paste, cumin seeds powder, coriander powder, turmeric powder, and salt; and saute the mixture well. After that add striped pear gourd and potato and saute for atleast 2 minutes. Then put the coconut milk to it and boil the mixture. After boiling, add 'garam masala' powder and ghee and stir well. Potala rasa tastes best if served hot.