Recipe: Tel Potol (Pointed Gourd Curry)
Ingredients:
6 pcs large potol (pointed gourd/parwal)
1 inch ginger
2 tsp cumin seeds paste
4 slitted green chillies
1/2 tsp nigella seeds (kalonji)
1 bay leaf
4 dry red chillies
Salt to taste
Mustard oil for cooking
Instructions:
Prepare the Masala Paste:
Soak 2 tsp cumin seeds paste, 1/2 tsp nigella seeds, and 4 dry red chillies in hot water for some time.
After soaking, blend the soaked ingredients along with 4 slitted green chillies and 1 inch ginger to make a smooth paste. Set aside.
Prepare the Potol (Pointed Gourd):
Wash the pointed gourds thoroughly and pat them dry.
Cut off the ends and make a lengthwise slit, leaving them intact at the bottom.
Fry the Potol:
Heat mustard oil in a pan.
Fry the pointed gourds until they turn golden brown. Remove from the pan and keep them aside.
Prepare the Curry:
In the same pan, add a bit more mustard oil if needed.
Add 1 bay leaf and let it splutter.
Add 1 tsp of cumin seeds and sauté until they release aroma.
Now, add the blended masala paste to the pan.
Add salt to taste and a pinch of turmeric powder. Mix well.
Cooking the Curry:
Add the fried pointed gourds (potol) to the pan. Coat them evenly with the masala.
Cover the pan and let it cook for another 5-6 minutes on medium heat until the gourds are tender and the flavors are infused.
Final Touch:
Garnish with slitted green chillies for an extra kick of spice.
Serve hot with steamed rice.
Enjoy the flavorful Tel Potol curry with its aromatic spices and tender pointed gourds!
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9 май 2024
