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- Duration: 40 min
- Serves: 4 people
Potoler dalna has a thick texture with mild spice and crunchy taste to it. You can get the taste right by sautéing pointed gourd and tempering the dish with panch phoron in mustard oil for that true flavour of dalna.
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Potol in Bengali refers to the pointed gourd locally grown in Bengal. Dalna in Bengali cuisine means a thick flavourful gravy dish, made using pointed gourd which is a part of everyday Bengali lunch menu.
- Pointed gourd (potol/parwal) (10)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch /Red Chilli Powder (2 tsp)
- MTR Jeera/Cumin Powder (1 tsp)
- Sugar (1/2 tsp)
- Salt ( to taste)
- Mustard oil (sarson ka tel) (1 tbsp)
- Panch phoran (1 tsp)
- Clove (laung) (2)
- Cinnamon (dalchini) (1/2” stick)
- Bay leaf (tejpatta) (1)
- Cardamom (elaichi) (1)
- Peel and chop pointed gourd into 2-inch cylinders or cubes.
- Heat oil in a pan and temper with panch phoron and whole spices.
- Add chopped pointed gourd (potol), MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, MTR Jeera/Cumin Powder, salt and sauté for a minute or two.
- Add 1 cup of water and cook covered over low flame till the potol is soft and fully cooked, approximately 20 mins for thick gourds.
- Add sugar, mix and then switch off the flame.
- Note: Adjust the water quantity as it will change depending upon the size the potol cut. Also, adjust the spice and sugar quantities according to taste.
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