Pointed gourd/potol is an ideal vegetable for summer. It is cooked in various ways either alone or in combination with other vegetables or fish. It has several health benifits. Potol is rich in copper, vitamin C, iron and many other nutrients. It improves digestion and prevents constipation also. The most famous bengali recipes of potol are Doi potol, Tel potol, Potoler dolma/dorma, Fried potol, Potol chingri, Alu-potoler dalna and so on. I have already shared the recipe of Potol chingri, here I wish to share the recipe of Tel potol - an amazing delicious bengali food item.
- Pointed gourd (Potol/parwal), slightly slitted from both ends - 8 to 10
- Black cumin - 1/3 tsp
- Green chillies - 2
- Poppy seeds, soaked in water - 2 tsp
- Mustard seeds, soaked in water - 1 tsp
- Almonds - 2
- Turmeric powder - 1/2 tsp
- Salt - to taste
- Sugar - to taste
- Oil - as required
Method
Take the poppy seeds, mustard seeds, green chillies and almonds in a grinder. Add a little milk and make a fine smooth paste.
Heat oil in a pan. Add the potol/parwal and some turmeric powder. Fry till golden brown. Keep aside. In the remaining oil, add black cumin. When it starts to crackles, add the grinded paste, salt and sugar. Fry for a min. Stir continuously. Add some warm water and the fried potol/parwal. mix well. Cook it till the gravy becomes dry. Serve hot with plain rice.
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