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Chal potol

Chal potol

Pointed gourds cooked with little rice and mixture of spices to form a semi dry side dish.
Course Side Dish
Cuisine Bengali, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 persons
Author indrani

Ingredients

Ingredients

  • 8 to 10 whole Patol/padwal/pointed gourd
  • 1 tbsp ginger paste
  • 2 inch cinnamon stick
  • 1 star anise
  • 3 green cardamom
  • 3 cloves
  • 1 bay leaves
  • 1/4 cup mustard oil
  • 1 tsp turmeric
  • Salt to taste
  • sugar 1 tsp
  • 1 tsp cumin powder
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1/2 cup basmati rice soaked for at least 1/2 an hour

Instructions

Method

  1. Peel the pointed gourds
  2. marinate with turmeric and salt for 5 minutes
  3. shallow fry in mustard oil till light brown.
  4. Take out the vegetables from oil
  5. Add a bay leaf and the whole spices and fry
  6. Fry ginger paste
  7. Add sugar and fry till it caramelises
  8. Add the spices turmeric (a pinch),red chilly powder,cumin powder and fry in oil
  9. Add the soaked rice and stir.
  10. Add the fried pointed gourds and saute.
    Chal potol
  11. Add 1/2 cup of water or more.
  12. Cover cook for 15 to 20 minutes till the vegetables are tender and rice is done.
  13. Break 2 to 3 green chilies and mix.
  14. cover cook for 5 minutes.
  15. Serve hot with rice and dal.