Ingredients
Pointed Gourd - 12 pieces
Curd - 1/2 cup
Ginger paste - 1 tbsp
Green chilies (grind as paste) - 4
Oil - 3 tbsp
Sugar - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Kashmiri Red Chili Powder - 1/2 tbp
Bay leaf - 1
Cinnamon stick - 1
Green Cardamoms - 3
Bengali Garam Masala - 1/4 tsp
Ghee - 2 tbsp
Steps
- Cut the ends of the pointed gourd and peel it. With the help of a fork, make 2-3 vertical slits on its surface. Add turmeric powder and salt according to taste and coat the potol uniformly.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil to the inner cooking pot and let it heat a bit. Then gently drop the pointed gourds. Fry them until golden in color and set aside.
- Next add cinnamon stick, green cardamoms along with bay leaf to the cooking pot and allow them to sizzle for few seconds.
- Then add ginger and green chili paste and sauté for 1 min. Add turmeric powder, coriander powder, cumin powder, Kashmiri red chilli powder and sauté well for few seconds.
- Now add water and give it a good stir. Cook for 1 to 2 mins until the raw aroma disappears.
- Gently add the beaten curd, salt and water to the gravy. Then add fried Potol or parwal and combine it well with the sauce. Cover-cook for another 5 minutes or until the pointed gourds are cooked thoroughly. Switch to Keep warm or Off mode.
- Add ghee, homemade Bengali garam masala powder and mix well.
- Yummy Bengali Doi Potol is ready to serve with rice or flat breads.