How to make Gobindobhog chal diye potol
How to make Gobindobhog chal diye potol/Pointed gourd with Govindobhog rice
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.
