Sunday, January 27, 2013

Potol Chingri Posto Korma: Pointed Gourd in Coconut Milk

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Doi Potol or Pointed Gourd cooked with curd is a rich recipe with thick gravy, usually served in special occasion as a vegetarian alternative to rich meat dishes. Potol Dolma is a recipe native in Jessore, the southwest region of Bangladesh. The coconut milk is a great combination to the soft potol.  It is a perfect side dish for almost any rice and the hot crispy taste makes it a snack by itself.





Potol Chingri Posto Korma



Ingredients:

6 Prawns
1 Potato
1 Onion
10 Parwal (Potol)
1 Bay leaf
1 tsp Cumin Seed
1 tsp Mustard Seed
3 tbsp Poppy Seed
1 tsp Cumin seed Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
2 Green Chillies
1 Tomato
1 tsp Turmeric Powder
1 cup shredded Coconut
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Sugar
1 cup Mustard Oil
Salt to taste

Recipe Method:

Soak Mustard Seed and Poppy Seed at least for 6 hours. Mix soaked Poppy seed, Mustard seed, Coconut, Green chillies and little bit of water.

Chop the onion, tomato and green chillies. Cut the Parwal in both side half way through without cutting into halves. Add half turmeric powder and salt to parwal.

Light fry Prawn, Potato and Parwal in semi heat. Keep it aside.

Heat oil in kadai, add cumin seeds and bay leaf. Add chopped onion fry till its slightly brown. Add cumin powder, turmeric, coriander powder, chopped tomatoes and stir well. Add fried potato and parwal and cook for 1 minute till oil starts coming out. Add poppy paste, water, salt to taste and cook for about 5 minutes or till the potatoes are cooked properly.

Serve Potol Posto hot with nan, paratha pulao, or simple plain rice.

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