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.
- Tender pointed gourd (kochi potol) -6 pieces
- Whisked unsweetened curd/yogurt - 3 table spoon
- Ginger paste- 1 tea spoon
- Cumin powder- 1/2 tea spoon
- Chilli powder- 1/2 tea spoon
- Turmeric powder- 1/4 tea spoon
- Salt & sugar (as required)
- Bay leaf -1 piece
- Cinnamon stick- 1 small piece
- Cardamom- 1 piece
- White oil/ ghee(clarified butter) for cooking
- 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.