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.
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.