The cooking process of ‘Potol er Malaikari’ is similar as Prawn Malaikari, this dish will definitely bring a change to your daily parwal/potol/pointed gourd curry. And I can assure you the change will be good.
Pointed Gourd with coconut milk/Potol er Malaikari
Ingredients
- Potol /Pointed Gourd- 15 pieces. Peel. Make a lengthwise slit (1″) in each potol /pointed gourd at both the ends. Wash & keep aside.
- Salt
- Mustard oil
- Few slit green chilies
- Onion paste- 1 medium sized onion
- Ginger paste- 1 tsp
- Sugar- 1 1/2 tsp
- Green Cardamom – 4 (roughly crushed)
- Cinnamon – 1″ inch
- Clove – 4/5
- Bay leave- 1
- Coconut Milk- 1 cup
- Dry red chili- 1
- Ghee- 1tsp
Method
Heat oil in a deep frying pan. Shallow fry the potol /pointed gourds. Keep aside. Temper with dry red chili, green cardamom, cinnamon, cloves & bay leaves, stir for 4-5 seconds, add the onion paste, sauté the onion paste for 1-2 minutes till light brown. Now add the ginger paste, green chilies & salt. Sauté for few seconds. Now add the parwal/potol/pointed gourds. Mix well & fry for 2-3 minutes with the masala. Add 1 cup water, cover & cook. When half boiled add the coconut milk, mix, cover & cook till full boiled. Add the sugar. Cook for another 3-4 minutes. Add ghee, mix & remove from heat.
Serve hot with steamed rice.
