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
- 4pcs clove
- 2pcs cinnamon
- 4pcs green cardamom
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.