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Potol, also known as pointed gourd or parwal, is an important ingredient in Bengali cuisine, particularly during the summer months. This versatile vegetable is extremely nutritious and high in fibre, vitamins, and minerals, making it an excellent choice for staying healthy during the summer.
Potol is used in several traditional Bengali dishes, including potol posto, potol er torkari (curry), and potoler dolma (stuffed pointed gourd), to add a refreshing and cooling flavour to summer feasts. Potol's light and delicate flavour, paired with its cooling powers, make it a must-have item in Bengali cuisine during hot summer days.
Here are some authentic Bengali potol dishes to serve:
Video Credit: YouTube/ Bong Eats
1. Potoler Dorma:
The potoler dorma is a fragrant Bengali meal. The pointed gourd or the potol is stuffed with coconut paste, and seasoned herbs and spices, we can also use paneer or mince meat to stuff it. Then these stuffed potol is fried or grilled, and the thick gravy is prepared using tomatoes, onions, and any number of aromatic spices, to cook the rest in it. It has a tasty, intense flavour, and the sweetness from the coconut is just a hint, though. Its a royal dish to serve with rice or pulao, which in turn can enhance the taste of the filling and dish together.
2. Potol Chingri:
Potol Chingri is a very unique and flavourful dish because it blends the taste of pointed gourd (potol) with delicious prawns. It is the combination of tones and tastes coming out of the combination of potols and prawns, which are fiery at the same time. With the addition of spices like cumin, coriander, and turmeric to the meal, the prawns are filled with spicy seasonings, which are then cooked in a tasty stew made from onions, and tomatoes. The food combination of potol chingri is perfect with steamed rice. This combination is good for our health during our lunch time.
3. Potol Posto:
A creation of traditional Bengali cuisine, Potol Posto is a tasty treat made of pointed gourd (potol) steeped in a thick and enticing poppy paste (posto). The poppy seeds provide the taste of a nut as well as a sweet presence in the dish, which is balanced by the calm taste and delicate nature of potol. To prepare potol posto, first chop the potol, then cook it in a mixture of mustard oil, sliced green chilies, and ground poppy seeds. It typically accompanies steamed rice, which neutralises the dish and cools and nourishes the body in the summer.
4. Potol Bhaja:
Patal Bhaj is a famous Bengali recipe made from thin slices of pointed gourd which is crispy and delectable. It has that strong earthy nuance, together with the slight bitterness which is negligible. To make it sliced potol are seasoned with turmeric, chilli, and salt, and deep fry them to obtain a golden crisp. It is a simple dish to serve with boiled or steamed rice along with dal. Its a very basic but comforting food for a meal in the summer.
5. Shorshe Potol:
Shorshe Potol is a delicious Bengali meal recognised for its distinct taste and flavour. The meal is cooked by simmering pointed gourd (potol) in a mustard-based stew seasoned with crushed mustard seeds, green chilies, turmeric, and other spices. The mustard adds an acidic and slightly spicy flavour to the meal, which is balanced by the mild sweetness of the potol. Shorshe Potol is generally served with steamed rice or luchi (deep-fried flatbread) to balance the spiciness of the mustard gravy, resulting in a pleasant and delicious dinner.
6. Potol Malai Curry:
"Potol Malai Curry" is a Bengali meal famous for its sumptuous flavour and smooth texture. The ingredients are soft, pointed gourds (potol) cooked in a delicious sauce made with coconut milk, spices. It consists of chockfuls of the best aromatic spices like cumin, coriander and garam masala, providing it with a unique taste. It is interestingly served with rice or roti, which soak up the creamy sauce and thus provide a pleasing and nutritious mealtime variant.
7. Potol Bhapa:
Potol bhapa is a classic Bengali dish that showcases the delicate taste and flavour of pointed gourd (potol). The meal is made by marinating potol in a mixture of spices, mustard paste, grated coconut, and mustard oil. The marinated potol is then steamed or baked until soft and imbued with the fragrant flavours of the spices and mustard. The end result is a soft and tasty dish with a somewhat sour and spicy taste, ideal for serving with steaming rice or roti for a heartful meal.
