Aloo Potol With Twist: Recipe With Step by Step Pictures

Potol, most of us would cringe each time we see them on the table, right? No matter how much our mothers love stuffing us with this “supposed to be highly-nutritious” vegetable, our emotions never change!
But things are quite different for me. I love Potol. My mouth starts watering whenever my eyes fall on the plump pointy gourds glinting in the morning sunshine while I skimp through array of vegetables in the market.
No doubt I love the regular recipes, like aloo potol er dalna, potol dormo, potol chingri, but there are few recipes that are not that usual in Indian households, but taste wise can turn any potol hater to a potol lover. I know this because my love affair with potol started similarly…

Today’s recipe is a brainchild of my mother-in-love. This is a different version of Aloo Potol and the zesty twist makes it totally lip smacking. The ingredients are simple, the recipe is easy and you don’t need the whole day to prepare. A no fuss dish when you are in the mood to try something a little different.

Pointed Gourds
Ginger paste
Turmeric Powder
Red Chili Powder
Jeera Powder
Whole Jeera
Amchur (optional)
Lemon Zest (optional)

I started by peeling the rough skin of pointy gourds and a childhood memory completely takes over. I loved to peel potol and see the skin fly here and there, hitting my face. People might find it weird, but I still love doing it.
Once you are done peeling the pointy gourds, prick or make random cuts in them, wash them, sprinkle some salt and keep it aside for about 10-15 mins.

Now heat oil in a pan and fry the pointy gourds till they become golden brown. Take them out.

Add whole jeera to the oil, fry a little till the seeds change color.
Now add turmeric powder, jeera powder, red chili powder, green chili, salt, sugar, tomato and ginger paste. Sauté the masala in medium heat.

Add mashed potatoes to the masala and fold in to mix everything well together.

Now add the fried pointed gourds, fold again. You will notice that the pointed gourds release water. Simmer, cover and let it cook for about 10-15 minutes. Be careful when you stir in between, otherwise the pointed gourds might break.

When you see no more water getting released, turn off the flame; sprinkle a pinch of amchur (dry mango powder) and lemon zest and your dish is ready. As I have mentioned earlier that amchur and lemon zest are optional, but trust me, these bring out the flavor and amp up taste.

I have become so fond of this version of aloo potol that the normal Potol er Dalna seems too normal nowadays. You can have this with rice, roti and parantha.
Don’t forget to let me know your thoughts and tag me if you ever make this dish. Hope you too will like this as much as I do.

See you on my next post. Take care.

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