Narkel Potol (Pointed Gourd Curry with Coconut)


The most common vegetable that is available in market is ‘potol’ or ‘parval’ or pointed gourd now a days. Like my family members you must be confused what to cook new or different with this vegetable. If you like any preparation with coconut then this is a must try recipe. You can also try ‘Doi Potol’ or ‘Potoler Malaikari’ or ‘Potol Rezala‘ for some different recipe. Here goes the recipe.


  • Potol or Parwal – 10 pieces
  • Onion Paste – 2 Tbsp
  • Ginger Paste – 1 ½ tsp
  • Grated Coconut – 1 small cup
  • Melon, Cashew and Poppy Seed Paste – 2-3 tsp
  • Turmeric Powder – 1 pinch
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Green Chilli Paste – 1 tsp
  • Green Chilli – 4-5
  • Sugar – 1 tsp
  • Salt – To taste
  • Bay Leaf – 2
  • Green Cardamom – 2
  • Clove – 2
  • Cinnamon – 2”
  • Milk – ½ cup
  • Ghee – 1 tsp
  • Mustard Oil – 3 Tbsp


  1. Wash and clean the ‘potols’ and lightly scrap them. Now sprinkle some salt and pinch of turmeric powder and keep it aside.
  2. Heat oil in a heavy bottomed pan or kadai and shallow fry the potols till they turn little golden on all sides. Keep it aside.
  3. In the same oil add bay leaf and other whole masalas. Next add onion paste and fry till oil seperates.
  4. Next add ginger paste and sauté till raw smell goes off.
  5. Now add melon+cashew+poppy seeds paste. Sauté for few seconds.
  6. Next add all the dry masalas. Mix well.
  7. Add coconut paste, fried potol, green chilli paste, sugar and salt. Sauté for another 3-4 minutes on low fire.
  8. Now slowly add the milk and water (if required) and mix well with gravy. Cover and cook on medium flame for 10 to 12 minutes.
  9. Remove cover and drizzle ghee on the top. Add green chilli. Switch off the flame. Rest for 10 minutes.
  10. Serve hot with plain rice or roti or paratha.

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