MALAI PADAVAL(POTOL)

NOTE: Padval or Potol as fondly called is seasonal vegetable.It can be cooked in many ways.This recipe brings out the flavour of padval very well.For those who don't like padvalcan use cauliflower or fresh paneer cubes.For non-veg you can use fish or chicken.Even eggs boiled and deep fried and added to the malai gravy tastes Yum.

U need:
Fresh same sized potols /padvals: 8
Thick coconut milk: 1/2 cup
Thin coconut milk: 3/4 th cup
Cashew khus khus paste: 3 tablsp
Onion paste: 2&1/2 tsp
Ginger-green chilli paste: 3 tsp
Slit green chillies: 2
Turmeric powder: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/4 tsp
Cloves: 3
Jeera: 1/2 tsp
Bay leaf:1
Salt to taste
Sugar: 1/2 tsp
Oil: as needed

METHOD:
1. Clean and pat dry the padvals.Cut the top and the bottom.Scrape skin fully.Slit to half.
2.Heat enough oil in a kadai .Fry the padvals in hot oil till light brown on both sides. Remove from oil and set aside on a plate.
3.In another kadai add 3 tabslp oil.Add the bay leaf,cloves and jeera. Saute. Now add the onion paste and continue stirring.Sprinkle some thin coconut milk as your are stirring.Add the green chilli-ginger paste and continue cooking adding thin coconut milk in between till the masala is cooked well and the raw smell is reduced.Add slit green chillies.
4. Add the fried padvals and cook for few mins.Add salt and sugar. Now add the balance thin coconut milk along with 1 cup water.Cover and cook till the padvals are cooked and the gravy is thick. Sprinkle the cinnamon and cardamom powder.Stir well.
5. Add the cashew-khuskhus paste along with 1/4 cup water..Stir well. Simmer for 2 to 3 mins.Now add the thick coconut milk and stir just once. The gravy should coat the padvals.
6. Serve hot garnished with some kishmish and finely chopped coriander leaves.