Potol Pasand
Potol Pasand is a delicious and popular Bengali dish made with pointed gourds (potol) cooked in a flavorful gravy. It is a vegetarian dish that is enjoyed as a side dish with rice or roti.
Potol Pasand is often garnished with fresh coriander leaves and served hot with steamed rice or roti. It offers a delightful combination of the slightly crisp stuffed pointed gourds and the flavorful, tangy gravy. It is a beloved Bengali dish enjoyed by both vegetarians and non-vegetarians alike.
Contributors Bio
I am a lifetime, passionate cook who has started doing culinary experiments from an early age. The curiosity still exists to create recipes with my very own versions of local, international and fusion cooking.
Ingredients
- 500 gm Potol pointed gourd
- 2 pc Tomato
- 3.3 tbsp Mustard Oil
- 1 tsp Chili powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- 1.5 tbsp Cashew nut paste
- 2 pc Bayleaf
- 1 pc cinnamon stick
- 2 pc cardamom
- Salt to taste
- Sugar to balance Cooking
Instructions
- Peel the potol (Pointed gourd) leaving some skin on. Slit from all sides to allow spices to get inside.
- Heat mustard oil in a pan. Add the Pointed Gourd and fry for 3 min on medium-low flame.
- Remove potol from oil and add sliced onions and fry it until golden.
- Add tomatoes cut into small cubes. Keep frying.
- Add all the powdered spices and salt. Fry till the oil separates from spices. Add water if needed during the process.
- Add the potol in the spices and mix.
- Now turn the flame to low and leave for a few minutes.
- Stir again to ensure it's well mixed with the spice. Add little water at this stage if it is too dry. Add cashew paste and continue to stir.
- After well-mixed add sugar and enough water for potol to be well cooked over low medium flame. 10. When cooked, let it stand for 10 mins. 11. Serve with warm rice.
Nutrition
