How to Make Any-night-of-the-week Pointed Gourd in Milky Gravy Cooking Basics for Beginners

This summer recipe of potato (alu) and pointed gourd (potol/parwal) is unique to Bengali, best made with fresh and young gourd to ensure that the seeds are. How to make bengali doi potol. Now pour the milk and little bit of water to adjust the consistency of the gravy and boil the bottle gourd in it until it gets cooked. Serve it with rice and add a dash of more coconut oil on top of the gravy for that extra richness.

Pointed Gourd in Milky Gravy is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pointed Gourd in Milky Gravy is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pointed gourd in milky gravy using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pointed Gourd in Milky Gravy:

1. Take 500 g baby pointed gourds
2. Prepare 100 g Amul Milk Powder
3. Prepare 1 cup lukewarm water
4. Get 1-2 bay leaves
5. Get 1/2 inch cinnamon
6. Get 2 cardamoms
7. Prepare 2-3 cloves
8. Prepare 2-3 green chillies slit
9. Get 1/2 inch ginger chopped
10. Prepare 1/4 tsp turmeric powder
11. Prepare 1 tsp cumin powder
12. Prepare 1 tsp coriander powder
13. Take 1/2 tsp garam masala powder
14. Get To taste salt
15. Prepare 1 tsp ghee
16. Get 2 tbsp oil
17. Make ready 2 tsp chopped coriander leaves

In certain parts it can also be utilized to organize a particular number of sweets. Pointed gourd or in Assamese potol is a very common vegetable in summer. I make potol fry everyday as my daughter likes it very much. Next, add all the dry masalas except garam masala powder.

Steps to make Pointed Gourd in Milky Gravy:

1. First of all, cut the pointy ends of the pointed gourd and then give a cross-cut starting from its one end towards the centre keeping the other end intact. Wash well.
2. Transfer the pointed gourds to a bowl. Add turmeric powder with a pinch of salt and mix well. Set aside for 10 minutes.
3. Now in a bowl take the milk powder. Add lukewarm water and stir continuously with a spoon until the powder has completely dissolved. Keep it aside.
4. Heat 1 tbsp oil in a pan and fry pointed gourds till light brown over a medium flame. Remove and keep aside.
5. In the same pan add remaining oil with 1 tsp ghee. Once hot, add bay leaves, cinnamon, cardamom and cloves. Fry till they are aromatic. Add green chillies, chopped ginger and saute for few seconds. Next add cumin powder, coriander powder and saute for a minute or two.
6. Then add the fried pointed gourds and salt to taste. Mix well and cook for 3-4 minutes.
7. Now add the above prepared milk and give a good stir. Bubble everything on a medium heat until the pointed gourds are tender.
8. Once the pointed gourds have become soft and the milk has reduced to a creamy texture, add little ghee to make it more flavourful.
9. Finally add the garam masala powder and chopped coriander leaves. Cover and switch off the flame.
10. Serve hot with plain rice or roti.

I make potol fry everyday as my daughter likes it very much. Next, add all the dry masalas except garam masala powder. Also known as pointed gourd, parwal is one of the green vegetables that is found in the Indian cuisine. Both dry and gravy side dishes This vegetable from the gourd family is rarely cultivated outside India. Parwal or pointed gourd has many health benefits which.

So that’s going to wrap it up with this special food pointed gourd in milky gravy recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!