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 people try different recipes and spices with the same vegetable, to make them interesting.

  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
  •  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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