Aloo Potol Dalna- A Bengali style Potato and pointed gourd curry cooked with basic Indian spices
1- * You can substitute mustard oil with any cooking oil of your choice,but for the authentic flavour I prefer mustard oil.
2- You may shallow fry the parwals and use boiled potatoes(80%)for a low fat version.
3- No need to peel or scrape parwals otherwise they become soft and mushy and loose the crispiness.
4- water can be added according to the consistency of the curry you want to have .