Potol is a gourd, a green vegetable often available in market during summer. Its a regular dish in most of the bengali's kitchen. Stuffing the potol with some other menu either minced prawn, minced chicken or meal-maker or any other vegetable.
INGREDIENTS:
Steamed Potol (5-6).
Salt to taste.
Mustard Paste (2-3TBs).
Mustard Oil (10-15ml)
Green Chillies (6-7).
Turmeric powder(a pinch).
Cooked chicken or prawn or vegetable (200gms).
Kalonji (1 tsp).
PROCEDURE:
Cut one side of potol and slowly de-seed it slowly so that whole potol doesn't break up, now slowly puff the curry inside the potol from that small cut. But be careful while stuffing so that over stuffing tends to breakage of potol. As stuffed potol are ready.
Heat oil in a pan add kalonji and as they start poping up, add mustard paste with little salt and turmeric and saute it. Once you find the colour of turmeric is changing add little amount of water and green chillies to it. Now let the mixture boil in low flame with closed lid. As you find contents of pan is boiling add stuffed potol to it and boil it for 2-3min, consistency of the gravy will be very thick, the mustard paste sticks to the potol and chillies become soft. Now off the flame and serve it hot, with hot steamed rice
INGREDIENTS:
Steamed Potol (5-6).
Salt to taste.
Mustard Paste (2-3TBs).
Mustard Oil (10-15ml)
Green Chillies (6-7).
Turmeric powder(a pinch).
Cooked chicken or prawn or vegetable (200gms).
Kalonji (1 tsp).
PROCEDURE:
Cut one side of potol and slowly de-seed it slowly so that whole potol doesn't break up, now slowly puff the curry inside the potol from that small cut. But be careful while stuffing so that over stuffing tends to breakage of potol. As stuffed potol are ready.
Heat oil in a pan add kalonji and as they start poping up, add mustard paste with little salt and turmeric and saute it. Once you find the colour of turmeric is changing add little amount of water and green chillies to it. Now let the mixture boil in low flame with closed lid. As you find contents of pan is boiling add stuffed potol to it and boil it for 2-3min, consistency of the gravy will be very thick, the mustard paste sticks to the potol and chillies become soft. Now off the flame and serve it hot, with hot steamed rice
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