What is important is the number of recipes that mothers and grandmothers can come up with a simple and almost tasteless vegetable like potol.
Recently, I tried my hand at potol in milk. And I totally surprised myself. So much so, that I was adamant on writing it in my blog and sharing it with all.
Using just a few whole spices, this recipe can become a saviour dish for days when you are out of grocery.
Ingredients for serving 2 people:
- 200 ml milk
- 4-5 potol or pointed gourd
- 3 green chillies
- 2 elaichi
- 3-4 laung
- 1 inch stick dalchini
- 2 tsp. zeera powder
- 1 tsp. red chilly powder
- 1 tsp. haldi
- 2 tsp. sugar
- salt to taste
Method:
Cut of the pointed ends of the vegetable and peel it completely.
Now in a kadhai, add some oil and fry the potol till they cook 50 percent and develop some brown color on the sides.
Take them off the heat.
In the same kadhai, add the slit green chillies, cardamom, cinnamon and cloves.
Fry for 10-20 seconds.
Ensure that the flame is not high and you do not burn the whole spices.
Ensure that the flame is not high and you do not burn the whole spices.
Immediately, add red chilly powder, turmeric, zeera powder, salt and sugar.
Saute for another 20 seconds.
Add milk and let it come to a boil.
Add the previously fried potol.
Reduce the flame, cover and cook till the vegetable is completely soft and milk thickens and resembles a gravy.
Add milk and let it come to a boil.
Tip:
- For gravy, I have used toned milk. For a more richer and tastier version, you can definitely use full fat or full cream milk.
- You can also replace oil for ghee.
).png)
Oho just few days before u prepared aur maine with rice khaya tha...ekdam new recipe and super taste
ReplyDelete