Intro: The Kasa That Tastes Like Home
In Odia households, “kasa” means a curry that is roasted and reduced till the masala sticks to the vegetables—flavorful, bold, and intensely satisfying. And one of the most beloved versions is Putola Aloo Kasa.
Potala (pointed gourd) may look humble, but when it’s slow-cooked with potatoes, onions, and masalas until coated in a thick, reddish gravy, it turns into something magical. This was my go-to lunch with rice and a squeeze of lemon on hot afternoons at home.
Ingredients:
250 gms potala (pointed gourd), peeled and slit
2 medium potatoes, peeled and diced
1 onion (chopped)
1 tbsp ginger-garlic paste
1 tomato (grated or pureed)
½ tsp turmeric
½ tsp red chili powder
½ tsp coriander powder
Salt to taste
2 tbsp mustard oil (or refined oil)
1 tsp panch phoron or cumin seeds
Water as needed
Fresh coriander leaves for garnish (optional)
Steps:
1. Prep the Veggies
Lightly sauté potala and potato pieces in a little oil with turmeric and salt. Set aside.
2. Make the Masala Base
In the same pan, heat mustard oil.
Add panch phoron or cumin seeds.
Sauté onions until golden. Add ginger-garlic paste.
Add turmeric, chili powder, coriander powder, and tomato.
Cook until oil separates and masala looks roasted (“kasa”).
3. Add Veggies and Roast
Add sautéed potala and potato to the masala.
Cook covered for 10–15 minutes on low, stirring occasionally.
Add a splash of water only if needed. Let the masala coat everything nicely.
4. Finish & Serve
Check for salt. Garnish with coriander (optional).
Serve hot with rice or chapati.
Serving Tip:
Pairs beautifully with steamed rice, dal, or even pakhala. Add a slice of lemon or raw onion on the side for extra zing.
Why I Love It
Potala Aloo Kasa is that perfect balance of comfort and depth. It reminds me of my mother’s patient cooking, the rhythm of midweek meals, and the joy of making simple vegetables sing.
The Pinch of Masala 