As a kid I was a fussy eater and
almost never liked any vegetables – green or otherwise. My mom used to have a
tough time with me I am sure. Not that I really like vegetables now but still
eat much more vegetables than as a kid.
There are these vegetables which
are really popular among the Bengalis like ‘Begun’ (brinjal), ‘Bandhakopi’
(cabbage), ‘Kochu’ – I have no idea what it’s called in English or Hindi or
in any other language. And I hate almost all of these. But now since I have Mr.
Husband who likes traditional Bengali food at times I have to venture into the
kitchen to re-invent some of these.
|This is potol/ pointed gourd. Image from Shutterstock|
‘Potol ‘or ‘parwal’ as called in Hindi (its Pointed Gourd
in English – that’s what Google told me) is also as popular in a Bengali household.
You will definitely find a ‘potol-bhaja’ in the beginning of
your menu if you are up for a hearty Bengali meal. Now that’s little main
stream how much ‘potol-baja’ can one have? The next two
famous things a Bong cooks up with this ‘potol’
dorma’ & ‘doi potol’.
|This is Kundru. Image from Google|
It’s difficult to get good fresh ‘Potol’ in this city. They also have this
thing called ‘Kundru’ which almost
looks like ‘potol’ but is much
smaller in size and is hard when you are going to cut. So don’t get that ‘kundru’ if you want to make any Bengali
Over the weekend I had some time
with me to cook up something little special and here I am with a traditional ‘doi-potol’
recipe. Will do the ‘potoler dorma’ some other time.
So lets get to our 'Doi Potol' recipe
- Potol/pointed Gourd – 6-8 pieces
- Fresh Yogurt – 1 cup
- Paanch Foron – 1 tspn – If you don’t
know what this is please refer to Tip #3 in Tiny Tips)
- Mustard oil – 1 table spn
- Turmeric powder – ¼ tspn + ¼ tspn
- Red chili powder – ¼ tspn
- Cumin powder – ¼ tspn
- Coriander powder – ¼ tspn
- Ginger paste – 1 tspn
- Salt – to taste
- Green Chili - 1
- Scrape the ‘potol’ lightly so
that the skin comes out and clean them under water. Don’t peel but scrape it
with the edge of a knife.
- Dust ¼ tspn of turmeric powder
and salt over the ‘potol’/pointed gourd and keep aside
- Heat mustard oil in a frying pan
- Once oil is hot add the ‘potol’/pointed
gourd and fry them lightly so that water (within the vegetable) dries up.
- Once the ‘potol’/pointed gourd is
fried add the ‘paanch phoron’
- Add ginger paste and mix well
with the fried the ‘potol’/pointed gourd
- Take yogurt in a separate bowl
and mix all the dry spices – turmeric, red chili powder, cumin powder and
coriander powder. Mix well to form a smooth paste.
- Add this spice and yogurt mixture
to the ‘potol’/pointed gourd in the frying pan and mix them well
- Add salt to taste and add the
green chili. I refer to break the chili in two halves so that you get the flavor
in your food with less heat
- Cook in low flame for 10 mins or
till you see oil on the sides of the pan.
- Add little water in your yogurt
bowl and use up all the spice mix that might be left over in the bowl. Since
this preparation is a semi dry one don’t add much of water. Cook for 5 mins.
And there you go your Bengali
traditional Doi Potol is done.
It tastes best with hot rice.
Try and let me know how you liked