Bengali Potol Chingri Recipe/ potol Diye Bengali Style Chingri Recipe
Potol Chingri Recipe is a famous and traditional delicacy of West Bengal. When the rainy season starts in Bengal, the strong flavor of frying prawns comes from most Bengali households and is prepared with the most available seasonal vegetable, i.e., pointed gourd. It is a straightforward recipe but so delectable that you’ll be tempted to lick your fingers clean.
In this preparation, the marinated prawns are fried and then cooked with halved pointed gourds, tempered with cumin seeds and bay leaves, added with onion and ginger paste, and finished with an unconquerable flavor with ultra-fine taste, this is how to make Bengali Potol Chingri Recipe/ potol Diye Bengali Style Chingri Recipe
The types of equipment used for this recipe are
- Mixing bowl
- Blender
- Frypan
- Spatula
The ingredients required for Bengali Potol Chingri Recipe/ potol Diye Bengali Style Chingri Recipe
For marinating and frying the prawns and pointed gourds
- Potol/ pointed gourd-6
- Prawn-150 gm
- Oil-1+2 tbsp (for prawn and pointed gourd)
- Turmeric powder-1 tbsp
- Salt-1 tbsp
For tempering
- Mustard oil-2 tbsp
- Red chili-2
- Cardamom-2
- Cinnamon-½ inch stick
- Cumin seeds-1/2 tbsp
- Bay leaves-2
For gravy and others
- Onion-1(chopped and paste)
- Ginger-1/2 inch
- Turmeric powder-1/2 tbsp
- Cumin-coriander powder-1 tbsp
- Red chili powder-1/2 tbsp
- Mustard oil-2 tbsp ( the same oil used for frying potol)
- Salt
- Chopped coriander leaves-2 tbsp
Preparation: How to make Potol Chingri Recipe
Clean and wash the prawns, rub them with salt and turmeric powder; heat oil in a Tawa/griddle and fry the prawns, and keep them aside
Peel and cut the potols in two halves, rub them with salt and turmeric powder
Take a blender jar, add half of a big onion and ginger, and make a smooth paste and keep it aside( chop the other half of the onion and keep it aside)
Heat 2 tbsp oil in a pan, add the pointed gourds, and fry them
Once done, take them out from the oil and keep them aside
Add the ingredients ‘for tempering ‘and sauté them for 20 seconds
Once they start spluttering add the chopped onion and stir them for a minute
Now add the onion-ginger paste and stir them for 2 minutes on a high flame
Add cumin-coriander powder, red chili powder, turmeric powder, and salt, and stir them until the raw smell goes off
Add the fried potol and mix them well
Add 2 cups of water, cover the lid, and allow them to cook for 2 minutes on medium flame to boil the potol completely( as already they are fried, it takes little time to boil well)
Uncover the pan and add the fried prawns and mix them well, and cook for another 2 minutes to set
Turn off the flame, add chopped coriander leaves, and serve hot with rice
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- Chingri Diye Kochur Loti
- Chingri diye Kochu Shak
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- How to make chingri diye lal shaak
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- Lau Chingri Ghonto Recipe
- Prawn recipes
Potol Chingri Recipe
Equipment
- blender
- A kadai or a fry pan
- mixing bowl
- Spatula
Ingredients
For marinating and frying prawns and pointed gourds
- 6 pointed gourd/potol
- 150 gm prawn/shrimp
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1+2 tbsp mustard oil (for prawn ans potol)
For tempering
- 2 tbsp Mustard oil
- 1/2 inch cinamom stick
- 2 Cardamom
- 1/2 tbsp cumin seeds
- 2 bay leaf
- 2 whole red chili
For gravy and others
- 1 Onion(chopped and paste)
- 1/2 inch ginger
- 1/2 tbsp turmeric powder
- 1 tbsp cumin- coriander powder
- 1/2 tbsp red chili powder
- 2 tbsp Mustard oil(the same oil used for frying potol)
- 2 tbsp Chopped coriander leaves
- salt
Instructions
- Clean and wash the prawns, rub them with salt and turmericpowder; heat oil in a Tawa/griddle and fry the prawns, and keep them aside
- Peel and cut the potols in two halves, rub them with saltand turmeric powder
- Take a blender jar, add half of a big onion and ginger, andmake a smooth paste and keep it aside( chop the other half of the onion andkeep aside)
- Heat 2 tbsp oil in a pan, and add the pointed gourds and frythem
- Once done, take them out from the oil and keep aside
- Add the ingredients ‘for tempering ‘and sauté them for 20second
- Once they start spluttering add the chopped onion and stirthem for a minute
- Now add the onion-ginger paste and stir them for 2 minuteson high flame
- Add cumin-coriander powder, red chili powder, turmericpowder and salt, and stir them until the raw smell goes off
- Add the fried potol and mix them well
- Add 2 cups of water, and cover the lid, and allow them tocook for 2 minutes on medium flame to boil the potol completely( as alreadythey are fried, it takes little time to boil well)
- Uncover the pan and add the fried prawns and mix them well,and cook for another 2 minutes to set
- Turn off the flame, add chopped coriander leaves, and servehot with rice