Name: Doi Potol
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 0 4 (6 pointed gourds (potol), peeled and slit lengthwise); 1 cup plain yogurt (doi); 0 1 medium (sized onion, finely chopped); 0 1 tomato, finely chopped; 0 2 (3 green chilies, slit (adjust to your spice preference)); 1 tsp ginger-garlic paste; 0.5 tsp turmeric powder; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 0.5 tsp red chili powder (adjust to your spice preference); 0 Salt to taste; 2 tbsp cooking oil; 0 Fresh coriander leaves for garnish

Instructions

Start by preparing the pointed gourds (potol). Peel them and slit each one lengthwise, leaving them connected at the stem end.
Heat 2 tablespoons of oil in a pan. Once hot, add the peeled and slit pointed gourds. Sauté them until they become slightly golden and tender. Remove them from the pan and set them aside.
In the same pan, add more oil if needed and then add the chopped onions. Sauté the onions until they become soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomato and green chilies and cook until the tomatoes turn soft and the oil starts to separate from the mixture.
Reduce the heat to low and add yogurt (doi), turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes, stirring constantly.
Return the sautéed pointed gourds to the pan and mix them with the yogurt sauce. Cover the pan and simmer for about 10-15 minutes until the pointed gourds are fully cooked and the sauce is well incorporated.
Taste and adjust the seasoning if needed. You can add more green chilies for extra heat.
Garnish your Doi Potol with fresh coriander leaves and serve it hot with steamed rice for an authentic Bengali meal.
Doi Potol is a flavorful and creamy dish with a unique taste. Enjoy this traditional Bengali preparation for a delightful dining experience.