Potol Korma / Pointed Gourd Korma in my style:)2015-03-27
- Cuisine: Bengali Cuisine
- Servings : 4
- Prep Time : 12m
- Cook Time : 15m
- Ready In : 2m
Bengali dishes are often understated especially when it comes to prepare a recipe with Pointed Gourd popularly known as ‘Potol‘. I realized slowly Potol is not a known vegetable to most of the countries outside India. Forget that! We can go ahead making a simple yet tasty dish revolving around the idea of traditional Potol Korma. Here I would like to ignore coconut usage as my family members are prone to bad cholesterol. Summer is the most special time to explore vegetables like Potol and Ladies finger/Okra/Vindi. These two vegetables come with a long list of health benefits which we tend to ignore if our elders do not point their fingers on them. Pointed Gourd or Potol is rich in Vitamin A, B1, B2 etc. and it is a low calorie vegetable which helps to reduce cholesterol inside your body.
My take on the recipe named as Potol Korma is slightly different from traditional Bengali recipe but I believe it is quite the same in taste. As I mentioned earlier I was reluctant to incorporate coconut in the recipe; instead I used sweet curd and to balance the sweet and sour taste, I used fresh lemon juice. At the end, I got a lot of appreciation, so I imagine I did not perform a mistake using sweet curd for the Potol Korma recipe:) The cooking process is easy but I took extra care while peeling the Pointed Gourds. I often saw people who do not wish to invest much time cutting and peeling vegetables, end up making weird shapes out of those vegetables. This does not make you instantly happy while the dish is served in front of you even if the dish is a true wonder in terms of taste and flavor. You can say, I am bit nosy Parker when it comes to peeling Potol with soft hands. By this I just wanted to make sure, Flesh of the Pointed Gourd stays intact; the peeling should be minimal just in order to remove the outer hard skins and keep the light green immediate skin as it is. This in return help to maintain the proper shape of Potols/ Pointed Gourds in my so called recipe Potol Korma . If you manage to execute this phase of the recipe smoothly, you will be able to produce the wonderful dish at just one go. No pain and real simple execution – these are the main mantra of Potol Korma I am obsessed with. Hopefully this summer recipe will bring a sweet and sour touch to your regular plate and let’s not forget the health benefits you procure eating awesome flavorful dishes!
- Potol/Pointed Gourd: 12 pieces (Peeled to perfection and slightly making cuts on both sides)
- Sliced onion - 1 piece
- Tomato - 1 medium piece and diced
- 2 Tbsp Ginger paste
- 1/2 Tsp Garlic paste
- 1/2 Tsp of Cumin seeds
- 1 Tbsp Cumin powder
- 3-4 Green chillies sliced
- 1 Tsp Turmeric powder
- 1 Tsp Garam Masala( powdered cinnamon, cardamom, clove)
- 75 gm sweet curd ( need to make smooth paste adding water, salt, turmeric and kashiri chilli powder with it)
- Juice of 1 Medium Lemon
- 1 Tsp Kashmiri Chilly Powder
- 3 Tbsp Vegetable oil (Good quality)
Lightly toss and fry whole Pointed Gourds and keep them aside.
Now fry onions on the same oil till golden brown. Add cumin seeds.
Throw diced tomatoes and saute well. Add ginger and garlic paste. Mix well.
Add cumin powder and curd at one go. Mix everything well till it leaves oil on top.
Time to add lightly fried Pointed Gourds. Sprinkle turmeric powder, Kashmiri Chilly powder and salt.Add lemon juice.Stir well. Pour half cup of water and put the lid on for next 10 - 12 minutes.
Check if the gravy is thick and well coated with Pointed gourds. Time to plate delicious sweet and sour Potol Korma with smoky hot Parathas or even with Rotis.
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