How to make Gobindobhog Chal diye potol

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022

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How to Make Chal Potol

Chal potol recipe /Chal padwal/pointed gourds cooked with Gobindobhog rice

How to Make Chal Potol

Chal potol is a popular and traditional Bengali dish without the use of garlic and onion made with potol or pointed gourd or parwal with fragrant short-grained rice like Gobindobhog. The potol or pointed gourds pieces are fried and then simmered in fragrant  Gobindobhog rice with tomatoes, and ginger and sometimes added with potatoes finished in a warm, spicy, cardamom, cinnamon-flavored dish and this is How to Make Chal Potol.

Here I have taken 7 pointed gourds and 1 potato cut in a big dice shape. And for the rice, I have taken fresh gobindobhog. The other recipes of potol are potol posto, dal potol, alu potol posto and alu potol diye macher jhol.

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:45 minutes
Total time: 45 minutes
Servings: 4

Ingredients

Pointed gourds-7

Potato-1

Soaked Gobindobhog rice-50gm

Tomato -1 (chopped)

Bay leaves-2

Cardamom-2

Cashews-5

Resins-10

Cinnamon -1/2  inch stick

Pepper corn-10

Turmeric powder-1 tbsp

  

  

  

Ginger-1 inch

Sugar=1/2 tbsp

Oil-2 tbsp

Ghee-1 tbsp

Salt to taste

How to make Gobindobhog Chal diye potol

Cut the potatoes and pointed gourds in a big dice shape

Take a wok, heat oil, and add the potato and pointed gourd pieces to fry in high flame

Add turmeric powder and sauté them for 3-4 minutes in high-medium flame

Take them out from the Kadai

Add 1 tbsp ghee to the same Kadai; then add bay leaves, cardamom, cinnamon, and peppercorns, and let them sizzle

Then add the chopped tomato, and stir it in high flame

Now add the cashews and resins and stir it for a minute.

Then add turmeric, red chili, cumin, and coriander powder and stir them continuously till the raw smell of the spices goes off.

Now add the fried pointed gourd and potatoes and mix them nicely with the rest of the spices, it will take two minutes on low flame.

Add soaked gobindobhog rice and again mix them nicely.

Add 2 cups of water.

Then add sugar and mix it.

Now cover the lid and allow them to cook for 12-15 minutes on low flame. In between check them once or twice by removing the cover.

Open the lid after 15 minutes and check the consistency of the rice.

Transfer them to a serving plate and serve hot.

 

  • .chal potol

 

How to Make Chal Potol

How to make Gobindobhog chal diye potol

Chal potol is apopular andtraditional Bengali dish without use of garlic and onion made with potol orpointed gourd or parwal with fragrant short grained rice like Gobindobhog. The potol or pointed gourds pieces  are friedand then simmered in fragrant  Gobindobhog rice with tomatoes, and ginger andsometimes added with potatoes finished in a warm, spicy, cardamom, cinamonflavored dish and this is How to Make Chal Potol.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Bengali
Servings 4
Calories

Equipment

  • Serving plate
  • grinder
  • Spatula
  • A kadai or a fry pan

Ingredients
  

  • 7 pointed gourd
  • 1 Potato
  • 50 gm Gobindobhog rice
  • 1 tomato
  • 2 bay leaves
  • 2 Cardamom
  • 1/2 inch cinamom stick
  • 5 cashew
  • 10 resin
  • 10 Peppercorn
  • 1 tbsp  turmeric powder
  • 1/2 tbsp red chili powder
  • 1 tbsp cumin powder
  • 1 tbsp Coriander Powder
  • 2 tbsp oil
  • salt
  • 1 tbsp ghee
  • 1/2 tbsp sugar

Instructions
 

  • Cut the potatoes and pointed gourds in a big dice shape
  • Take a wok, heat oil and add the potato and pointedgourd pieces to fry in high flame
  • Add turmeric powder and sauté them for 3-4 minutes inhigh-medium flame
  • Take them out from the kadai
  • Add 1 tbsp ghee on the same kadai; then add bayleaves, cardamom, cinnamon and peppercorns, let them sizzle
  • Then add the chopped tomato, and stir it in highflame
  • Now add the cashews and resins and stir it for aminute.
  • Then add turmeric , red chili, cumin and corianderpowder and stir them continuously till the raw smell of the spices goes off.
  • Nowadd the fried pointed gourd and potatoes and mix them nicely with the rest ofthe spices, it willtake two minutes in low flame.
  • Add soaked gobindobhog rice and again mix them nicely.
  • Add 2 cups of water.
  • Then add sugar and mix it.
  • Nowcover the lid and allow them to cook for 12-15 minutes in low flame. In betweencheck
  • them once or twice by removing the cover.
  • Open the lid after 15 minutes and check theconsistency of the rice.
  • Transfer them to serving plate and serve hot.

Video


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