Share
Potol, or pointed gourd, is in season during the summer and monsoon months in India, typically from May to September. This period is when the vegetable is at its freshest and most abundantly available. When markets are filled with vibrant green pointed gourds, Bengali households embrace its seasonality and cook a number of dishes featuring this versatile vegetable. Its availability during the hot and humid months makes it a refreshing addition to meals, offering a light and nutritious option that suits the weather.
Video Credit: Bong Eats
Also called Parwal in Hindi, potol has a mild flavour and firm texture and is a staple in Bengali kitchens. It is low in calories and rich in vitamins and minerals. Dishes such as Aloo Potol where potol is cooked with potatoes or Aloo Potol Posto where poppy seed paste is added to the potol and potatoes, are part of everyday meals.There is also the simple The Potol Bhaja, where it is sliced and fried to crispy perfection and served as an accompaniment to rice and dal.
Stuffed preparations such as Potol Dolma, often filled with spiced potatoes or minced meat, are reserved for special occasions. The versatility of potol also shines in dishes such as Chingri Potol, where it pairs beautifully with prawns in a spicy gravy. Bengal's love for potol just shows how even the simplest ingredients can be transformed into extraordinary dishes with skillful cooking.
Aloo Potol Posto
Aloo Potol Posto is a classic Bengali dish where pointed gourd (potol) and potatoes are cooked in a rich poppy seed (posto) paste. The poppy seeds are soaked and ground into a smooth paste, then cooked with spices such as cumin and green chilies. The potatoes and potol absorb the creamy, nutty flavours of the posto, creating a delightful vegetarian dish that pairs well with steamed rice. The subtle, earthy taste of the poppy seeds combined with the tender vegetables makes this dish delicious.
Potol Dolma
Photo Credit: Wikimedia Commons
Potol Dolma is a festive dish where pointed gourd is stuffed with a flavourful filling. The filling typically consists of spiced mashed potatoes or a mixture of minced meat, sautéed with onions, garlic, and aromatic spices. The stuffed potol is then cooked in a rich tomato-based gravy or gently fried until tender. This dish is often prepared during special occasions and festivals, showcasing the versatility of pointed gourd and the intricate flavours of the stuffing.
Doi Potol
Doi Potol is a delectable dish where pointed gourd is cooked in a creamy yoghurt-based gravy. The potol is lightly fried and then simmered in a tangy and mildly spiced yoghurt sauce, flavoured with ginger, cumin, and green chilies. The yoghurt imparts a rich and tangy flavour to the dish, while the spices add warmth and depth. Doi Potol is usually enjoyed with steamed rice or Indian flatbreads, offering a perfect balance of flavours and textures.
Potol Bhaja
Photo Credit: Wikimedia Commons
Potol Bhaja is a simple preparation where pointed gourd is sliced and shallow fried until crispy and golden brown. The slices are typically seasoned with turmeric and salt before frying. Potol Bhaja is a popular side dish in Bengali meals, offering a crunchy texture and a mildly sweet flavour that compliments other dishes such as dal and rice. It is quick and easy to make as well.
Chingri Potol
In this flavourful dish pointed gourd is cooked with prawns in a spicy tomato-based gravy. The potol is cut into pieces and sautéed with onions, tomatoes, and a blend of spices including cumin, coriander, and turmeric. Prawns are added to the mixture, allowing their sweetness to enhance the overall flavour of the dish. Chingri Potol is usually enjoyed with rice or parathas. It is an interesting combination of seafood and vegetables.
Photo Credit: Wikimedia Commons
Potol Korma
Potol Korma is a rich and aromatic dish where pointed gourd is cooked in a creamy, mildly spiced gravy made with yoghurt, coconut milk, and ground nuts such as cashews or almonds. The potol is sautéed and then simmered in the luxurious korma sauce, which is flavoured with spices such as cardamom, cloves, and cinnamon. This dish is often reserved for special occasions. Potol Korma pairs beautifully with naan, pulao, or biryani.
Photo Credit: Wikimedia Commons
Potoler Jhal
Potoler Jhal is a fiery and flavourful Bengali dish that features pointed gourd cooked in a spicy mustard and poppy seed paste. The potol is usually sliced into halves or quarters and sautéed until lightly browned. The heart of the dish is its robust gravy made from a blend of ground mustard seeds, poppy seeds (posto), and green chilies, which gives it a distinctive pungent and spicy flavour. This paste is cooked with onions, tomatoes, and a hint of turmeric, allowing the pointed gourd to absorb the rich, aromatic spices. Potoler Jhal is typically served with steamed rice.
