Potol in tomato sauce (pointed gourd in tomato sauce) curry

    This is a sweet, sour and spicy dish of pointed gourds submerged in tomato sauce. Serve this vegetarian dish with plain pulao.


    Dhaka, Bangladesh
    1 person made this


    • 5-6 pointed gourds (potol)
    • Salt as needed
    • 1/2 teaspoon of turmeric powder
    • 1 tablespoon of vegetable oil
    • 1 tablespoon of onion slices
    • 1 tablespoon of onion paste
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1/2 teaspoon of cumin paste
    • 1/2 teaspoon of red chili powder
    • Water as needed
    • 3 tomatoes, cubed
    • 1/2 cup of tomato sauce
    • 1 teaspoon of sugar


    1. Make slits on all over the pointed gourds with a fork. Cover and mix the pointed gourds with salt and turmeric powder.
    2. Heat a pan with oil and fry the pointed gourds just slightly. Set aside the fried pointed gourds.
    3. In the same pan fry the onion slices. Add the onion, ginger, garlic and cumin pastes, red chili powder and salt. Stir and mix well. If needed, add a bit of water to prevent burning
    4. Add the tomato cubes and cook with lid on until the water dries up and the oil starts to simmer on top.
    5. Now add the fried pointed gourds and tomato sauce. Also sprinkle some sugar and mix well.
    6. Add a bit of water and put the lid back on.
    7. After a few minutes, take the lid off and turn the sides of the pointed gourds.
    8. Cook until the water dries up and the oil starts to float on top.
    9. Serve with plain rice or pulao.

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