Gondhoraj Potol: Recipe with Step by Step Pictures

Bengali cuisine is deeply seated in the rhythm of the changing seasons, and summer brings with it a plethora of soothing and subtle flavors that are refreshing and help the body cool down and stay light. Among these treasures, Pointed Gourd or Potol (as we Bengalis fondly or not so fondly call them) reigns as one of the most humble and versatile summer vegetables that appear in Bengali households during these hot, humid months, delighting our taste buds with countless different variations. With its high water content, mild taste, ease of cooking and easy digestibility, potol has made its place as a perfect summer vegetable, often gracing the dining table in light jhols (curry) or as bhajas (fry).

But what happens when you take this gentle gem of the Bengali kitchen and marry it with the bold, feisty, and zesty aroma of Gondhoraj Lebu, the citrus fruit so fragrant that it's often called the "King of Limes"? You get Potol Gondhoraj Lebu—a light, incredibly aromatic dish that captures the quintessence of summer. The zingy notes of gondhoraj lebu cut through the mellow and not-a-universal-favorite taste of potol, creating a delicate balance which is incredibly soul-stirring and refreshing.

The use of mustard oil, green chilies, and a creamy badam paste builds a yummy flavor base that might look rich, but is subtle, and devoid of the typical heaviness of such white curries. And the final touch, the sprinkle of fresh Gondhoraj lime zest followed by plating the recipe on the bed of Gondhoraj leaves lift the dish into something ethereal.

This is my current favorite “chhuti’r diner” staple. Served with a plate of piping hot rice, this dish doesn’t just cool my body, it also elicits the easy languor of summer noons…humming of the AC or the ceiling fan lazily whirring above, books left open mid-read, chats left unseen, and the quiet contentment of home-cooked meals (especially when made by Maa) that soothe both body and soul.

 

🧾Ingredients

7-8 Potol (parwal / pointed gourd) –
1 tsp lime zest (Gondhoraj lebu preferred)
2 tbsp kaju (cashew) paste
1–2 tsp fresh Gondhoraj lime juice
1 tsp ginger paste
2 tbsp mustard oil
1/2 tsp turmeric powder (Optional, I don’t prefer much haldi for this particular recipe, just a tiny pinch for color)
Salt to taste
1/2 tsp sugar
A few fresh Gondhoraj lime leaves for plating

🍳 Method

Prep the Potol. The tender the potol, the better. Peel and slit lengthwise from both the sides so that the masala is well absorbed. Make sure you don’t cut them fully. You can even use a fork to poke the whole potols, works great both ways. Rub with a pinch of salt and fry the potols lightly, until tender and golden. Set aside.

In the same pan, add more mustard oil, if needed.

Add green cardamom and a tiny cinnamon stick, wait for them to splatter. Add the Kaju paste, Dahi, Salt, Sugar, and Haldi. Saute and cook till the oil starts to separate.

Toss the sautéed potols, coat evenly, and add water.

Cover and cook on low heat for 5 minutes to allow the flavors to meld.

Turn off the gas and stir in lime zest. I keep the lime zest minimal and add it at the end to avoid bitterness.

🍽️ To Plate & Serve:- 

Now comes the fun part, plating. This step is optional, but it enhances the fragrance and elevates the taste of the dish, a total sensory delight!

Pluck some fresh Gonhoraj leaves and gently clean them. Make sure you don’t over-wash them. Now, line the serving dish with those freshly plucked Gondhoraj leaves.

Gently place the Potol pieces over the leaves, while spooning some of the gravy over each.

Cover well and let the warm vapors infuse the dish with the refreshing Gondhoraj lime aroma.

Serve with steamed rice or a Pulao.

Pretty simple, isn’t? Whether you are looking for a change from the usual or seeking comfort in something familiar, Potol Gondhoraj Lebu is a dish that embodies Bengali summer at its most flavorful and fragrant. Now no more making face seeing Potol in lunch!