Thursday, 17 March 2016



Its start of summer back home. The markets will be flooded with young pointed gourds /parwal /potol. We usually prepare different kinds of curries with it.... dry gravy or otherwise. When it starts to get little old / ripe, we love to have it fried accompanied by daal / lentil curry and rice. For us it a heavenly dish. Oh, not to forget to squeeze some lemon juice on top of the dal rice. The rest of India perhaps is not so fond of this veggie or are you?

As thought, I will compile as much Bengali authentic dishes here as possible. A curry with potatoes and pointed gourd is most common at our place, we call it ALOO POTOL ER DALNA. Today, I wished to share with you the authentic Bengali recipe of ALOO POTOL ER DALNA. Let us do it together ....


Pointed Gourd : 8
Potato 2 medium
Ginger Paste : 1 tbsp
Cumin Powder : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1 tsp
Salt : As required
Sugar : 1/2 tsp
Cumin Seed : 3 pinches
Bayleaf : 1
Cinnamon Powder : 3 pinches
Green Cardamom Powder : 2 pinches
Ghee : 1 tsp
Oil : 4 tbsp[mustard]


Peel the potatoes and the pointed gourds. Cut the pointed gourd half, the potatoes into four pieces.

 Wash them and apply salt and turmeric. Heat oil in a wok, fry both in batches. Keep aside.

Temper oil with cumin seeds, bayleaf . Add the ginger paste. Saute for 2 minutes, add the cumin powder, turmeric powder, salt, red chilli powder. Saute for 1 minute.

Add the potato pieces first. Coat very well with the spice mix. Add 1 cup water and cover cook for 3 minutes.

Uncover and add the pointed gourds. Stir and cover cook for 4 minutes.

Uncover and add the cinnamon and green cardamom powder, sugar and ghee. Stir well and cook for another 1 minute. Done.

To be served with steaming hot rice.


  1. Gourd is always healthy and cooked in the spicy curry, this had to be our fav as well.

    1. Thank you so much Navaneetham.... typical of my place....