Potol in Bengali or Assamese is also known as Parwal in Hindi and Pointed Gourd in English. This recipe is often cooked in Bengali and Assamese kitchen with pointed gourd in Yogurt gravy which can be served as a main course with rice or roti.
Preparation Time : 20 minutes
Serves : 4-6 persons
Potol : 1/2 kilo Large (cut the ends, clean the skin by slightly scrapping and cut around 3 strokes length wise)
Ginger paste : 2 tablespoons
Cumin/ Jeera powder : 1 tablespoon
Coriander/ Dhania powder : 1 tablespoon
Red chili powder : 1/2 teaspoon
Turmeric powder : 1/2 teaspoon
Garam Masala Powder : 1/2 teaspoon
Sugar : 1/2 teaspoon (optional)
Bay leaf / Tejpatta : 2
Curd : 1 cup beaten
Lavang /Cloves : 2
Elaichi /Cardamom : 2
Dalchini /Cinnamon : 1 inch piece
Desi Ghee : 1 tablespoon
Refined / Mustard Oil for deep frying
In a bowl take the whole pointed gourds, add salt and Turmeric powder and mix well. Heat oil in a pan and deep fry the pointed gourds till golden brown. Drain excess oil and keep aside.
Heat ghee in a pan and add the Bay leaves, cinnamon, cardamom and cloves and saute. Add the ginger paste and saute. Now, add the deep fried Pointed Gourd and mix well. In a bowl, add the Cumin, Coriander, Turmeric, Red Chilli, Garam Masala and a little water to form a thick paste. Add the Pointed Gourd and cook for 5 minutes while stirring continuously. Add about 1/2 cup water and cook so that the masala does not burn. Now reduce the flame and add the beaten curd slowly and carefully so that it does not curdles. Add salt, cover and cook till the pointed gourds are soft and cooked thoroughly. You will know that the gravy is ready when the Ghee separates on the side from the masala. Turn off the heat and and and and serve hot with rice or roti.