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Pointed Gourd & Prawn Curry (Potol Chingri)

 INGREDIENTS:

  1. Pointed Gourd 300 grams (ends trimmed, peeled in stripes, and slit lengthwise)
  2. Prawns 200 grams cleaned and deveined
  3. Potato 1 cubed
  4. Bay Leaf 1
  5. Cumin Seeds 1/2 tsp
  6. Turmeric Powder 1 tsp
  7. Red Chili Powder 1 tsp
  8. Coriander Powder 1 tsp
  9. Cumin Powder 1 tsp 
  10. Garam Masala Powder 1/2 tsp
  11. Onion 1 grated 
  12. Ginger-Garlic Paste 1 tbsp
  13. Tomato 1 pureed
  14. Green Chilis 1-2 slit
  15. Mustard Oil 3-4 tbsp
  16. Salt to taste 
  17. Sugar 1/2 tsp
  18. Water as needed

METHOD:

Serving Size: 5-6

Rub the potato and potol with a pinch of turmeric and salt. Marinate prawns with salt and turmeric for 10 minutes.

Heat 1 tbsp oil and lightly fry the prawns for 1–2 minutes until just pink. Remove and set aside.

In the same oil, fry the potol until the skin is slightly blistered but still green. Remove, then fry the potatoes until golden. Remove and keep aside.

Temper the remaining oil with cumin seeds and bay leaf. Add onion paste and sauté until soft. Add ginger-garlic paste and cook until fragrant. Add tomato puree and cook until the oil begins to separate.

Add turmeric, red chili powder, coriander, and cumin powder. Cook briefly with a splash of water to avoid burning.


Add fried potol and potato and mix well. Pour in about 1 cup of warm water and simmer for 8–10 minutes until tender. The gravy should be thick and clinging to the vegetables.

Add the fried prawns, salt, sugar and slit green chilis. Sprinkle garam masala and simmer for 2 minutes. 

Garnish with coriander leaves and serve hot with steamed rice (garnished with a single ghee-roasted cashew and a green chili), tomato-dates chutney, and a light dal on the side.








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