Doodh Potol (Pointed Gourd Curry in Milk Based Gravy)

Today’s recipe is a very simple and quick one i.e. very close to my heart as my late grand-mother used to prepare it so nicely that inspite of trying it quite a few time I feel that I still miss the taste. As my Mother always says taste of a dish varies from person to person even if using the same ingredients. May be this is called ‘taste of hand’. Coming to the recipe as the name implies, the recipe demands basic two ingredients, ‘doodh’ (milk) and ‘potol’ (pointed gourd). It is a very mild milk based gravy dish, slightly sweet. I like the aroma of green chillis so I add it at the end of cooking. I serve it with steamed rice but you may serve it with Bengali Style Vegetable Fried Rice or Bengali Style Vegetable Pulao too. Here goes the recipe…

Ingredients:

• Potol or Pointed Gourd – 500 gms
• Milk – 200-220 ml
• Cumin Powder – ½ tsp
• Turmeric Powder – 1 fat pinch
• Clove – 2 nos
• Green Cardamom – 2 nos
• Cinnamon – 1”
• Vegetable Oil – 2-3 Tbsp
• Ghee – 1 tsp
• Salt – To taste
• Sugar – 1 tsp
• Green Chilli – 2-3 nos

Steps:

1. Wash and peel the pointed gourd. Slit both the ends. Sprinkle some salt on them and keep aside for 10 minutes.
2. Heat 2 Tbsp of oil in a kadai. Slide the pointed gourds carefully in hot oil. Fry till golden brown from all sides. Take out from oil and keep aside.
3. In the same kadai add whole spices. Let them release aroma.
4. Now add turmeric and cumin powder. Stir quickly.
5. Next pour in milk. Put the heat on low and give a quick mix.
6. When milk starts to boil, put in the fried pointed gourds.
7. Add in salt and sugar. Cover and cook till pointed gourds turn soft and the gravy thickens.
8. Add ghee and slit green chilli. Remove from heat and give standing time of 10-15 minutes.
9. Serve hot with steamed rice only.