Potol is widely used in Bengali cuisine. Some famous ones are Potol Alur Jhol (Parwal Alu Curry), Potol Korma, some fish items such as Potoler Dorma (Fish stuffed Parwal), Potol diye Macher Jhol (Parwal Fish curry) . In fact, there is even a well known sweet prepared with Potol, called Potol Mishti. Chal Potol is one of the most famous recipe in bengali cuisine.
Pointed Gourd : 6 Pieces
Potato : 2 Pieces
Gobindobhog Rice : 2 tsp.
Curd : 11/2 tbsp.
Tomatoes : 1, big, finely chopped
Ginger Paste : 1 tsp.
Roasted cumin-coriander powder : 11/2 tsp.
Turmeric powder : 1 tsp.
Chilli Powder : 1/2 tsp.
Garam Masala Powder : 1/2 tsp.
Bay Leaves : 1 or 2
Cumin seeds : 1/2 tsp.
Sugar : 1/2 tsp.
Ghee : 1 tsp.
salt to taste
Mustard Oil : 3 tbsp.
Peel the parwal and wash them clearly. Lightly skin the Potol and cut them each in 2 or 3 pieces depending on size.
Peel potatoes and cut in cubes. Now coat a little bit of turmeric pwd and salt on the potato and parwal, keep aside.
Take a small bowl mix all the powder except garam masala powder with curd.
Heat 2 tbsp of mustard oil, add the parwal, fry golden brown. Then add potatoes, fry till light brown, keep aside.
Now add rest of the oil, temper with cumin seeds, bay leaves, wheen seeds are splutter then add gobindobhog rice, fry in low flame. Add finely chopped tomato, cook until smashy.
Now add ginger paste,spice mix,salt and sugar, fry on low flame. When the oil starts to separated at the side then add fried parwal and potatoes. Toss for sometime till the spices coat the veggies.
Pour 1 cup water and cover. Let it cook on medium heat till the veggies are soft and the gravy coats the veggies. Adjust the water accordingly.
Sprinkle the garam masala powder, ghee and take out from heat. Garnish With coriander leaves.