How to make Gobindobhog chal diye potol

How to make Gobindobhog chal diye potolHow to make Gobindobhog chal diye potol/Pointed gourd with Govindobhog riceHow to make Gobindobhog chal diye potol

Fried potols/pointed gourds cooked with some fragrant Govindobhog rice with aromatic whole spices; this is How to make Gobindobhog chal diye potol/Pointed gourd with Govindobhog rice.

Author: Abhijit Mukhopadhyay
Course: main
Cuisine: Bengali, Indian
Level of cooking:medium
Preparation time: 10 minutes
Cooking time:35 minutes
Total time: 45 minutes
Servings: 4

 

Ingredients

  • Parwal/potol/pointed gourd-8
  • Potato-01(optional)
  • Gobindovog rice ½ cup
  • Cumin-1/2 tsp
  • Cardamom-2
  • Cloves-4
  • Cinnamon -1/2 inch stick.
  • Bayleaves-2
  • Ginger paste or grated-1 tsp.
  • Cumin-1/2 tsp
  • Green chili-2
  • Water-2 cups
  • Ghee-1 tsp
  • Oil-1 tsp
  • Salt

How to make Gobindobhog chal diye potol

  • Take a bowl, wash the Gobindobhog rice and keep it aside.
  • Cut parwals/pointed gourds and potatoes in a two halves and fry it lightly and keep it aside.
  • Now add ghee in the same pan & heat it.
  • Throw some cumin and bay leaves for tempering.
  • As they splutter and sizzle add ginger, chili, and crushed whole spices.
  • Now you can add the rice and sauté for 2 minutes then add 2 cups water, salt and cover the lid and allow it cook for approximate 8-10 minutes in medium flame
  • After 10 minutes add the fried potol/parwals/pointed gourds and potatoes in rice and mix it slowly. Cover and cook for another 2-3 minutes.
  • Now open the lid and you will certainly get some aromatic smell which makes to take the food immediately after cooking.
  • Switch off the flame and take it out from the oven.
  • Transfer it to serving bowl and serve with hot rice and dal.chal potol

 

 

 

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