This is a traditional Bengali style Pointed Gourd curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds and potol means pointed gourd / parwal. Coconut and poppy seeds can also be added according to individual preference.
It is a most popular vegetarian dish among the Bengali crowd. This summer veggie can also be prepared without onion and garlic too. Shorshe potol recipe is mostly a semi dry curry cwhich is enjoyed with steamed with rice. However, there is no harm in serving with chapatis too. So check out the step by step pictorial recipe to prepare this regional delicacy.
- 8-10 Pointed Gourd (Parwal / Potol)
- 3 tbsp. + 1 tsp. mustard oil
- 1/2 tsp. nigella seeds(kalonji)
- 3 green chilies, slit
- 1 onion, sliced
- 3 cloves garlic, sliced
- 2 tbsp. mustard seeds, soaked for 10-15 minutes
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander leaves, chopped
Cut both the edges of the Pointed gourd and partially peel them. Make two 1" slits on either side. Wash and drain well.
In a mixi, blend the soaked mustard seeds along with 1 green chili, a pinch of salt and some water. Keep aside.
Heat 1 tbsp. oil in a kadai / pan and shallow fry them till light brown. Keep aside. Heat remaining oil and temper with nigella seeds and remaining green chilies. Sauté for a few seconds.
Add the onions and garlic and sauté till light brown. Then add turmeric powder and salt to taste. Give it a stir and add the sautéed pointed. Mix everything well and add 1 & 1/2 cups water.
Cover and cook on a low flame till it is soft. At this point add the mustard paste and simmer for another minute.
When done, switch off the flame and drizzle the remaining 1 tsp. oil. Garnish with chopped coriander leaves and serve with hot steamed rice.
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