Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
2 medium-sized potatoes cut into four pieces each (total eight pieces); 15 pieces pointed gourd cut into half each (vertically); 1 inch cube ginger; 4 green chilies; 1 tsp ghee (clarified butter).

  • 2 bay leaves/Tejpata
  • 11/2 tsp whole cumin (½ tsp for tempering the oil and 1 tsp for making a paste)
  • 1 tsp turmeric powder
  • ½ tsp chili powder (optional)
  • ½ tsp kashmiri red chili powder (only for color)
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • ½ tsp sugar
  • Salt to taste.

  1. Make a paste of ginger, 1 tsp whole cumin and 2 green chilies by using either pestle and mortar/shil nora or grinder. Keep aside.
  2. Heat oil in a pan. Fry the pointed gourd/potol till brown (fry on medium heat and use a lid while frying). Keep aside.
  3. Temper the same oil with bay leaves and ½ tsp whole cumin.
  4. When the cumin seeds start to splutter, add potato pieces and fry till pale brown.
  5. Add salt, turmeric powder, chili powder and ginger-cumin paste. Fry for 2 minutes.
  6. Add fried pointed gourd along with 2 green chilies.
  7. Add kashmiri red chili powder and sugar. Fry for another 2 minutes.
  8. Now add 3 cups of warm water and put a lid on it. Cook it in low flame until the vegetables are done.
  9. Open the lid, adjust salt and sugar.
  10. Add ghee and spread garam masala powder over it. Rest for 2 minutes.
  11. Turn off the heat and serve with roti/chapati, paratha or luchi.

Tips: If you are in a hurry, just use cumin powder with ginger paste/grated ginger and put 4 green chilies together in the curry.
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