Bengalis love potol or pointed gourd. They have a variety of dishes with this vegetable.This recipe calls for minimum spices and yet it tastes delicious. Bengalis are famous for their low on spices yet tasty dishes. This is one such recipe which is a party dish.
8 -9 pointed gourd peeled sparingly
2 bay leaves
2 dried red chilli powder
1inch piece cinnamon
2 cardamoms & 3 cloves
1 tbsp ginger paste
1 tsp sugar
1tsp black pepper powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp kashmiri red chilli powder
½ tsp turmeric powder
¼ tsp garm masala powder
½ cup curd
salt to taste
3 tbsp oil+ for frying
How to Make
1. In a wok heat sufficient oil and fry the pointed gourds till they are light golden brown in colour.
2. Remove and keep asides.
3. In the meantime, in a small bowl add the cumin powder, coriander powder, salt, red chilli powder, ginger paste, black pepper powder and turmeric powder. Mix well and form a thick paste with about 3-4 tbsp of water. Let it sit.
4. In another wok heat 3 tbsp oil. Sauté the bay leaves, cloves, cardamom, and red chilli.
5. Add the sugar and sauté till it caramelizes.
6. Add the spices mixture and fry till oil separates. This will take 5 minutes on a low flame.
7. Slowly add the well beaten curd along with 1/2 cups water.
8. Add salt and garam masala powder along with fried pointed gourds.
9. Mix well and let it come to a boil.
10. Reduce the heat and let it simmer covered for 5 minutes.
11. Adjust salt and serve hot.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman