Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) | How to make Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)

By Bethica Das  |  4th Feb 2018  |  
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  • Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style), How to make Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)
Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

9

0

0 votes

About Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) Recipe

Shorshe potol is my fav among all the potol preparations and I cook it usually with kasundi sauce as it is easy to make. No grinding involved and it also turns out very yummy and lip smacking. I simply enjoy with plain steamed rice. In fact I need nothing else.

The delicious and mouthwatering Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style). Bethica Das shared this Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style). It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style) recipe at your home and surprise your family and friends.

Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)

Ingredients to make Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)

  • 8-10 Potol (Parwal / Pointed Gourd)
  • 1 onion, sliced
  • 1 tbsp. mustard paste / kasundi paste
  • 1 tsp. coriander-cumin powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 green chilies, slit
  • 1 tsp. tomato paste / 1/2 cup tomato puree
  • 1 tsp. ginger-garlic paste
  • 3 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds )
  • 1 tsp. coriander leaves, chopped

How to make Shorshe Potol (Parwal / Pointed Gourd in Mustard Gravy - Bengali Style)

  1. Scrape the Parwals and chop them lengthwise. Heat 2 tbsp. oil and shallow fry them till light brown. Keep aside. Heat the remaining oil and temper with kalonji and green chilies.
  2. Add the onions and saute till light brown. Then add the ginger-garlic paste, mustard paste, tomato paste, turmeric powder and coriander-cumin powder mixed with little water.
  3. Saute till oil separates from the sides of the pan. Add the fried Parwals, salt and 1 1/2 cups water. Cover and cook on low flame till it is soft and the gravy is slightly thick. Serve, garnished with coriander leaves.

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