Name: Potol Gobindo recipe by Swarnava Halder at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Pointed gourd (potol) 10 to 12; Bay leaves 2; Cinnamon 2 sticks; Cloves 3 to 4; Green cardamom 4 to 5; Cumin seeds 1 teaspoon; Turmeric powder 2 teaspoon; Kashmiri red chilli powder 1 tablespoon; Cumin powder 1 teaspoon; Coriander powder 1 teaspoon; Ginger paste 1.5 tablespoon; Tomato puree 1/3 cup; Gobindobhog rice 1 cup; Ghee 2 tablespoon

Ingredients Serving: 4

Pointed gourd (potol) 10 to 12
Bay leaves 2
Cinnamon 2 sticks
Cloves 3 to 4
Green cardamom 4 to 5
Cumin seeds 1 teaspoon
Turmeric powder 2 teaspoon
Kashmiri red chilli powder 1 tablespoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Ginger paste 1.5 tablespoon
Tomato puree 1/3 cup
Gobindobhog rice 1 cup
Ghee 2 tablespoon

Instructions

Peel off the pointed gourd well & mix 1 tsp salt & 1 tsp turmeric powder with it.
Fry the pointed gourd well in mustard oil until they become soft.
Now, in the same oil add bay leaves, cumin seeds, cinnamon, cloves, green cardamom & wait until they splutter.
Now add the tomato puree, mix well & after a couple of minutes add the ginger paste & mix well.
Now add cumin powder, turmeric powder, kashmiri red chilli powder & coriander powder & mix well at a medium flame.
When the masala gets well cooked & oil separates, add the Gobindobhog rice (soaked in water for half an hour) & keep cooking.
When the rice turns brownish, add sugar, salt & the fried pointed gourd & mix well.
After 5 minutes add water & cover the pan.
When the gravy thickens & the vegetables get boiled & well cooked sprinkle some ghee & shahi garam masala from the top & switch off the flame.
The dish is now ready to serve with rice, pulao, roti etc.

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