Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
300 gm pointed gourd peeled; 2 tbsp beaten yogurt; 1½ tsp poppy seed; 5-6 green chilies; 1 tsp ghee (clarified butter).

  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp kashmiri red chili powder
  • ½ tsp bengali garam masala powder (cinnamon, green cardamom and clove powder)
  • Salt to taste
  • Sugar to taste.

  1. Make 2 slits (lengthwise) on each pointed gourd.
  2. Marinate the pointed gourd with ½ tsp salt and ½ tsp turmeric powder. Keep aside.
  3. Make a paste of poppy seeds along with two green chilies. Set aside.
  4. Take the beaten yogurt, poppy seed paste, cumin powder, coriander powder, ½ tsp turmeric powder and kashmiri red chili powder in a bowl. Mix it well (add some water if needed). Keep it at ready.
  5. Heat oil in a pan. Fry the pointed gourd on medium flame until golden brown. Take them out of the pan and keep aside.
  6. Reduce the heat and pour the mixture in the oil. Stir it well on medium flame for about 5 minutes.
  7. When the oil starts separating from the gravy, add the fried pointed gourd along with green chilies. Mix well.
  8. Add salt and sugar. Mix well.
  9. Add some warm water (according to your desire) and put a lid on it. Allow it to cook on medium flame until the pointed gourds are done.
  10. Open the lid, adjust the taste of salt and sugar.
  11. Add ghee and garam masala powder. Give it the final stir and turn off the heat.
  12. Rest it for 5 minutes and serve with rice.

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