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MALAI POTOL(Pointed Gourd) - An improvised Bengali delicacy.
Potol has always been the favorite of Bengalis, I have improvised a little to make it more exotic. This was an experiment that turned out to be an amazing find.
Cuisine - Indian, Bengali
Keywords- Vegetarian, Parval, Potol, Tasty, Cooking, Recipe
Prep Time - 15 Mins.
Cook Time - 30 Mins.
Ingredients:
12 Pointed Gourd
1 spoon of Turmeric powder
1 spoon of Chilli powder
4 spoons of Oil
1 long Cinnamon stick
2 Cardamom pods
1/4 spoon Fennel seeds
2 Cloves
2 Green chillis
Fresh grated Ginger (1 spoon)
3 gloves of Garlic
1 Onion diced.
1 spoon of Coriander powder
¼ cup cream.
4-5 cashew pieces.
Salt to taste
RECIPE:
1. Cut and peel the Pointed Gourd (parval/potol), Fry it until golden brown . Add only turmeric and a pinch of chilli powder while frying it.
2. In another wok - pour oil and heat the same.
3. Add 1 cinnamon stick, 2 cardamom pods , 1/4 spoon fennel seeds and 2 cloves.. keep sautéing.
4. Add diced onions , 2 green chilis, fresh ginger (1 spoon) and garlic (3 pods).
5. Sauté the mix until the onions look golden brown.
6. Add a spoon of coriander powder , pinch of all spice and keep sautéing.
7. When the oil starts coming out of the mix , close the stove and add some cream and 4-5 cashew pieces.
8. Avoid red chili powder to keep the dish yellowish white .
9. Grind the mix into a thin paste and then pour it back into the wok .
10. Add the Parval into the wok add some more water in the mix to loosen the thickness , add salt to taste , close the lid and cook for 10 min.
11. You can garnish with herbs of your choice , I don’t like herbs in this dish though.
12. Serve hot with rice , Naan or parathas.
