POTOL CHINGRI

INTRODUCTION
Welcome to CuisineGhar kitchen 
পটল চিংড়ি | Potol Chingri îs a Bengali style non-veg recipe, where pointed gourd (potol) is cooked with prawn (chingri). It can be cooked on any special occasion and people will love the taste of the recipe. 

SERVING: 3-4servings

COOKING TIME: 30min (approx.)

INGREDIENTS:

• 1tsp sugar
• 1pc bay leaf
• 250g potato
• 1pc dry red chilli  
• ½cup mustard oil
• 1tsp cumin powder
• 2tsp salt (or to taste)
• 2tsp turmeric powder  
• 1tsp coriander powder
• 150g fine chopped onion
• 1tbsp ginger & garlic paste
• 1tsp garam masala powder
• 500g pointed gourd (potol)
• 1tsp kashmiri red chilli powder
• 200g dressed prawn (medium size)
• 125g tomato & 4pcs green chilli paste

whole garam masala  

• 4pcs clove
• 2pcs cinnamon 
• 4pcs green cardamom  

DIRECTIONS:
Q: How to cook Potol Chingri?
Ans: Please watch the recipe video on the YouTube channel ‘CuisineGhar’.

TIP: 
Q: How to prevent pointed gourd (potol) from melting away too much when cooking?
Ans: The skin of the pointed gourd (potol) can be partially peeled to keep it from melting away too much.