Sunday, May 27, 2012

Doi potol (Pointed gourd in yogurt gravy)


This is one of my mother's speciality-dish...I never had better "doi potol" than maa's. This is a really simple and delicious bengali dish. Pointed gourd (potol) is very common in bengali kitchen during summer almost a daily affair. Actually there are not too much vegetable option during summer in West Bengal..so people try different recipes and spices with the same vegetable, to make them interesting.

Ingredients:
  1. Tender pointed gourd (kochi potol) -6 pieces
  2. Whisked unsweetened curd/yogurt - 3 table spoon
  3. Ginger paste- 1 tea spoon
  4. Cumin powder- 1/2 tea spoon
  5. Chilli powder- 1/2 tea spoon
  6. Turmeric powder- 1/4 tea spoon
  7. Salt & sugar (as required)
  8. Bay leaf -1 piece
  9. Cinnamon stick- 1 small piece
  10. Cardamom- 1 piece
  11. White oil/ ghee(clarified butter) for cooking
 Process:
  •  Take potol, cut both ends.With a knife slightly scrap the skin of potol  but do not peel the skin. Make slits on it with a knife.
  • Fry them well with salt and turmeric powder and keep aside.
  • Mix ginger paste, cumin powder, chilli powder, turmeric powder, salt, sugar, whisked curd and half cup water together.
  • Heat ghee/oil in pan and acinnamon stick, cardamom and bay leaf and let them crackle.
  • Now add the curd and spice mixture. Cook until oil starts separating and raw flavour disappears.
  • Add fried potol now and cook for 4 minutes in low heat with a cover.
  • Serve hot with plain white rice.




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