Ireen Parvin’s Potol Cholar Bhorta (Pointed Gourd Skin mash)

Ireen Parvin’s Potol Cholar Bhorta (Pointed Gourd Skin mash)


2 people made this

About this recipe: The skin of potol (pointed gourd) is utilized to make a yummy dish of spicy mash. It is spicy, and very easy to make. It is usually eaten with plain white rice.

BengaliFoodie Dhaka, Bangladesh

Serves: 5 

  • ½ kg potol ( pointed gourds)
  • 4 tablespoon vegetable oil
  • 2 tablespoon of onion slices
  • salt as needed
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon ginger paste
  • ¼ teaspoon cumin paste
  • ¼ teaspoon garlic paste

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Peel the skin of the pointed gourds very thickly.
  2. Boil the thick skins of pointed gourds in water. When the skin pieces have boiled, set aside for cooling.
  3. Grind the peeled skin pieces on a Sheel Pata so that a fine paste forms.
  4. On a pan heat oil. Fry the onion slices until slightly golden, and add the pasted pointed gourd skin. Sprinkle some salt, turmeric and red chilli powders and continue to stir.
  5. Add the ginger, cumin and garlic pastes and fry until the paste turns rusty green.

Serving suggestion

Serve with plain steaming rice.

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