1/2tspchili powderKashmiri/Byadgi chilis for color, optional
2pcgreen chilisfinely chopped, reduce/increase based on heat tolerance
1/3tspcumin powder
1/2cupcurdor 100g curd, alternatively use 1 big-sized tomato for 4 servings
1cupwatersmall-sized cup or 1/2 coffee mug
salt to taste
1tspsugar
1pinchgaram masalaoptional
1tspgheeoptional
Instructions
Prepare for the Potol Chingri
Peel and chop each of the pointed gourd into 2-3 pieces depending on the size. for larger sized pointed gourd, 3 pieces should be fine. Do not forget to remove the ends before peeling or cutting into pieces
Peel the potatoes and dice them. A medium sized potato should yield about 8 chunky pieces
Peel and finely chop the onions, ginger, garlic and the green chilis. Keep separate. Alternatively, use garlic paste
How to Cook Bengali Style Potol Chingri at Home
Put on the wok and switch on the flame
Add mustard oil (around 2 tsp) and allow the oil to smoke
Ensure that the flame is on medium
Drop in the potatoes and saute till the edges turn brown. Take out of the wok and keep separate
Add in the chopped pointed gourds and saute till the sides change color. Take out and keep separate
Carefully add in the prawns. Saute for 30 seconds and take off the heat
Now add the remaining oil and once it smokes, add in the chopped onions
Saute till the onions turn golden brown
Add in the chopped green chilis, along with the ginger and garlic paste and turmeric powder
Saute the spice properly till the raw smell persists and the oil starts leaving the sides
Lower the flame
Add in the red chili powder (for color and this is optional) and pour over the curd. Ensure that the curd is very well whisked so that it does not begin to curdle once it comes in contact with the heat
Cook this on medium flame till the curd integrates with the spice mix
Increase the flame to medium
Add in the sautéed potatoes to this. Give this a nice mix and allow to cook covered for few minutes
Uncover, and add in the sautéed pointed gourd. Cook covered for another couple of minutes
Now take off the lid, add in the sautéed prawns and give it a nice mix
Add in the water and allow it to come to a boil
Add salt and sugar and cook covered for another 5 minutes
Uncover, and check for seasonings. If required adjust
Lower the flame and simmer till the dish gives a semi-dry appearance
You may add a pinch of garam masala optionally. Switch off the flame
Add the ghee (optional) and give this a nice mix
Allow to rest for 15-20 minutes
Serve with steaming hot rice
Notes
Prefer using medium-sized prawns. If unavailable, you may use frozen prawns as well from a trusted source/brand - but remember, frozen prawns lack the depth or flavor that fresh prawns have
You may replace curd with tomatoes for the tanginess
Never fry the prawns for long as it will only turn rubbery. Sauté on medium flame for 30 seconds for best results
The amount of water is based on personal preference. Usually, this is a semi-gravy dish which means it is not dry, but also does not have watery gravy. For a family of four, use the water measurement provided above
While adding the curd ensure that the flame is lowered, the curd should be whisked well before adding to the wok