Recipe of Award-winning 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Pointed Gourd in Milky Gravy is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have pointed gourd in milky gravy using 17 ingredients and 10 steps. Here is how you cook it.

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

Instructions 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.

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