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Shorshe Potol

Name: Shorshe Potol
Prep time: PT20 minutes
Cook time: PT35 minutes
Total time: PT55 minutes
Yield: 4
Cuisine: Bangladesh
Ingredients: 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)

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.

準備時間20 minutes

調理時間35 minutes

合計時間55 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

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.
💡 プロのコツ: 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.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.