Ireen Parvin’s Potol Cholar Bhorta (Pointed Gourd Skin mash)
30 mins
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
Ingredients
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
Directions
Prep:15min ›
Cook:15min ›
Ready in:30min
- 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.
Serving suggestion
Serve with plain steaming rice.
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