PATOL (PARMAL) JHAL, IN MUSTARD GARLIC SAUCE WITH LEMON

Patol is one of the few vegetables that I eat. Now it is Porl season and I am eating to my heart. Here is one fast and simple recipe which you will like .

THE RECIPE

Patol is cooked in mustard garlic paste with a lemon tinge at the end.  The garlic is deliberately not fried to keep the garlic aroma low.

INGREDIENTS

PATOL 6-8 ,whole,  It must be young and not ripe ( inside should be white)

Garlic 4 cloves

Mustrad powder 2 heap tsp (Sunrise make or Korean powder) else take 4-5 tsp mustard seed, grind , slurry in water and filter out the husk using a strainer. Discard the husk

Red chili powder  ½  tsp ( quantity and quality your choice)

Turmeric 1 level  tsp

Green chili 4

Salt

Sugar 1/4^th tsp ( sugar to taste and not to sweeten)  

Oil Mustrad oil 2 -3 tbsp ( or you can use any other oil including Olive Pomace oil)

10 -20 ml lemon juice ( to be adjusted by you, little sour tinge to  sour )

For tempering

Mustard and cumin 1/3 tsp each

Black pepper whole 5

Dry red chili 1 or 2

PROCESS

Peel the patols longitudinally leaving long stip of skin alternately ( this is to keep the dimensional stability.

Make transverse cut less than half way to the centre,  and 3-4 mm apart. The cut shall be from opposite side also. The cut is generally at 60-75 degree to the centre axis (forgive my engineering terms)

Sprinkle salt and keep aside

Smash garlic and chop   fine   ( you may give a  rub with kitchen knife and little salt, on the chopping board)

Mix mustard paste, chili and turmeric powder, garlic and make up to 1 cup water.

Heat oil in a Kadai ( deep pan), give tempering , add the potol with balance salt.

Saute for 3-4 minutes ( no frying ).

Pour the mustard mix, green chili, make up water a bit if needed, add the sugar .

Cover and cook till the patol is done.

Reduce water by fast boiling till oil appears a little. Stiring will be necsary to prevent sticking .

Adjust salt.

Eat with Rice,, roti and Paratha.

NOTE: If you want a strong fried garlic aroma,, then chop garlic and add to the tempering.