Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
10 pieces pointed gourd (big size); 300 gm minced meat/keema (chicken/mutton); 2 medium-sized onion chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 medium-sized tomato chopped; 2 tbsp raisin paste; 1 tbsp whole raisin; 4 green chilies (make a slit on each); 4 green chilies chopped; ½ handful of all purpose flour; 1 tsp ghee (clarified butter);


Spices:
  • 1 cinnamon stick (2 inches)
  • 1 bay leaf
  • ½ tsp nutmeg/jaiphal powder
  • 1 tsp bengali garam masala powder (cinnamon, green cardamom and clove)
  • 1 tsp kashmiri red chili powder ( only for color)
  • Salt to taste
  • Sugar to taste.

Steps:
Preparing the stuffing

  1. Wash the minced meat under running water and keep aside.
  2. Heat oil in a pan.
  3. Fry the chopped onion till golden brown.
  4. Add chopped green chilies and stir for a while.
  5. Add ½ tsp ginger paste and ½ tsp garlic paste. Fry for 2 minutes on medium heat.
  6. Add the minced meat and mix well on high heat (it will release some water so cook it on high heat for sometimes).
  7. Cook it on high heat until the water dries up completely.
  8. Add salt, sugar and garam masala powder. Mix well.
  9. Cover it and cook on low flame for 8 minutes.
  10. Open the lid, adjust the taste of salt and sugar.
  11. Add the whole raisins and mix well.
  12. Turn off the heat and transfer it to another pot.

Preparing the pointed gourd
  1. Wash the pointed gourd and scrape the skin with the blunt side of a knife. Wash again.
  2. Cut a small portion of the pointed side and scoop out all the seeds inside using the handle of a spoon. [don't cut the other side].
  3. Now fill each pointed gourd with the stuffing. Press the stuffing inside using your finger so that no vacuum can form.
  4. Make all pointed gourd in this way.
  5. Make a soft dough of the flour.
  6. Now seal each pointed gourd with a small portion of the dough. [wet your hand while doing it]. Keep it at ready.
Preparing the curry
  1. Heat oil in a pan. Shallow fry the sealed pointed gourd. Take them out of the pan and keep aside.
  2. Temper the same oil with bay leaf and cinnamon stick.
  3. When an aroma comes out, add the chopped onion and fry until golden brown.
  4. Add ½ tsp ginger paste and ½ tsp garlic paste. Saute for a while.
  5. Add the chopped tomatoes and cook until soft.
  6. Add salt, sugar and nutmeg powder. Mix well.
  7. Add the raisin paste and cook for 2 minutes.
  8. Now add 4 cups of warm water and let it be boiled on medium heat.
  9. Add the pointed gourd and cover it. Allow it to cook on low flame for 7 minutes.
  10. Add 4 green chilies and cover it again for 2 minutes.
  11.  Open the lid, adjust the taste of salt and sugar.
  12. Add 1 tsp ghee (clarified butter) and sprinkle garam masala powder.
  13. Turn off the heat and rest it for 2 minutes with the lid on.
  14. Serve hot with pulao or rice.
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