Potol Chingri Recipe is a famous and traditional delicacy of WestBengal. When rainy season starts in Bengal, the strong flavor of frying prawnsstarts coming from most of the Bengali households, and prepare with the most availableseasonal vegetable, i.e. pointed gourd. It is a very simple recipe but sodelectable that you’ll be tempted to lick your fingers clean.
For marinating and frying prawns and pointed gourds
6pointed gourd/potol
150gmprawn/shrimp
1tbsp turmeric powder
1tbspsalt
1+2tbspmustard oil (for prawn ans potol)
For tempering
2tbspMustard oil
1/2inchcinamom stick
2Cardamom
1/2tbspcumin seeds
2bay leaf
2whole red chili
For gravy and others
1Onion(chopped and paste)
1/2inchginger
1/2tbsp turmeric powder
1tbspcumin- coriander powder
1/2tbspred chili powder
2tbspMustard oil(the same oil used for frying potol)
2tbspChopped 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