Ireen Parvin’s Potol Cholar Bhorta (Pointed Gourd Skin mash)
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.
2 people made this
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
- Peel the skin of the pointed gourds very thickly.
- Boil the thick skins of pointed gourds in water. When the skin pieces have boiled, set aside for cooling.
- Grind the peeled skin pieces on a Sheel Pata so that a fine paste forms.
- 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.
- Add the ginger, cumin and garlic pastes and fry until the paste turns rusty green.
Serve with plain steaming rice.
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