Known as potol in Bengali and parwal in Hindi, pointed gourd is delicious when it is tender. Cooked in a gravy of coconut and poppy seeds in this recipe, it is a family favourite at Rita Barua’s home, this is a popular Bengali dish. It is cooked by making thin slits on the gourd so it does not break, yet allows the spices to be soaked into the vegetable well.
Ingredients:
- 8 medium-sized pointed gourd
- 1 bay leaf
- ¼ tsp turmeric powder
- 1 tsp panch phoran (a mixture of cumin seeds, kalonji, methi, coriander and mustard seeds)
- 2 slit green chillies
- ½ tsp cumin powder:
- 1 tbsp beaten yoghurt
- 2 tbsp mustard oil
- Salt to taste
For the paste
- 1 tbsp poppy seeds (khus-khus)
- 1 tbsp grated coconut (fresh)
- 2 green chillies
Method:
- Scrape the pointed gourd lightly and create small lengthwise slits around it such that it doesn’t break.
- Soak the poppy seeds for 10-15 minutes in hot water. Grind along with coconut and green chillies into a thick paste.
- Heat ½ tbsp oil in a thick-bottomed pan and add the pointed gourd. Add a pinch of turmeric and salt and stir gently for 3-4 minutes on low heat until the gourd turns light brown. Transfer to a dish and set aside.
- In the same pan, heat 1 tbsp oil and add the bay leaf. Add the panch phoran, green chillies and the poppy seed paste.
- Stir for 2 minutes; add turmeric powder, cumin powder, yoghurt, salt and roasted pointed gourd. Sprinkle water and let cook for 3-4 minutes.
- Switch off the flame and drizzle mustard oil on top.
Serve with steamed rice or hot rotis.
Ritaji’s recommendations
Replace fresh coconut with coconut milk for a richer gravy. Add a dash of oregano at the end for an enhanced flavour.
Make the popular jhinga posto with the same recipe, substituting pointed gourd with roasted potatoes and/or tender ridge gourd (jhinga in Bengali, turai in Hindi).
Photo Courtesy: Harmony Magazine
Part-1 of this post is an interview with Rita Barua, a Bengali from Chennai. First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers. |
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