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Shorshe Potol
Pointed Gourd in Mustard Gravy
A classic Bengali dish featuring pointed gourds (potol) cooked in a pungent and flavorful mustard-based gravy. It's a delightful vegetarian option that pairs well with rice.
🧂 مكونات
- 500 g Pointed gourds (Potol)(peeled and slit lengthwise)
- 3 tbsp Mustard seeds (black or yellow)
- 1 tbsp Poppy seeds
- 2 to taste Green chilies(for grinding with mustard)
- 1 medium Onion(finely chopped)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 0.5 tsp Nigella seeds (Kalonji)
- 1 tsp Turmeric powder
- to taste Salt
- 4 tbsp Mustard oil
- 1 cup Water(for gravy)
👨🍳 تعليمات
- 1
Grind mustard seeds, poppy seeds, and 1-2 green chilies into a smooth paste with a little water. Be careful not to over-grind, which can make it bitter.
💡 نصائح احترافية: Soak mustard seeds for 15-20 minutes before grinding to reduce bitterness. - 2
Heat 2 tbsp of mustard oil in a pan. Lightly fry the slit pointed gourds until they are lightly golden. Remove and set aside.
- 3
In the same pan, add the remaining 2 tbsp of mustard oil. Add nigella seeds and let them splutter.
- 4
Add chopped onions and sauté until translucent. Add ginger and garlic paste and cook for a minute until the raw smell disappears.
- 5
Add turmeric powder and salt. Stir well.
- 6
Pour in the ground mustard-poppy seed paste and cook for 2-3 minutes on low heat, stirring constantly. Add about 1/2 cup of water to form a gravy.
- 7
Gently place the fried pointed gourds into the gravy. Add more water if needed to cover the gourds. Cover and simmer for 15-20 minutes, or until the potol is tender and the gravy has thickened.
- 8
Adjust salt and add a slit green chili on top if desired. Drizzle with a teaspoon of raw mustard oil just before serving for extra flavor.
💡 نصائح احترافية
- ✓The quality of mustard seeds significantly impacts the flavor. Use fresh seeds.
- ✓Don't overcook the mustard paste, as it can turn bitter.
- ✓Ensure the potol is tender before serving.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Some recipes include a pinch of sugar to balance the pungency of mustard.
- A small piece of dried red chili can be added with nigella seeds for a different heat profile.