| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 5g | 18g |
| sugars | fibre | protein | salt |
| 3g | 3g | 6g | 0.58g |
The Bengali Style Pointed Gourd Curry is a cherished recipe that I hold dear to my heart. This flavorful vegetarian delicacy encapsulates the vibrancy and depth of Indian cuisine and portrays the versatility of food in the simplest yet most extraordinary way possible. Although inspired by the rich Bengali culinary tradition, as a Texas-bred, I have lovingly adapted it— infusing my native Tex-Mex flavors into this timeless classic.
A Mélange of Balanced Flavors
Aesthetically vibrant and nutritionally dense, Bengali Style Pointed Gourd Curry is a harmonious medley of garden-fresh Pointed Gourds (Potol) and hearty potatoes, simmered together in a rich, aromatic blend of ground spices and cooling yogurt. It’s like mixing the best of both worlds in a curry pot— the earthy flavors of India with the dynamic zest of Southern cooking.
The recipe is not just about taste; it’s also about warming your body with food that’s good for you. Gourds are packed with vitamins like A and C, which boost immunity, while the humble potatoes add a good measure of potassium and magnesium to your diet. Furthermore, the anti-inflammatory properties of turmeric, the secret ingredient in this recipe, will no doubt lend their healing touch, making this curry a genuinely healthful and delicious choice.
Spicing It Up with Universal Appeal
One predominant reason why I adore this Bengali Style Pointed Gourd Curry is the uniqueness of its spice palette. The cipher-like nature of Indian spice mixtures fascinates me. With this particular recipe, it is astounding how the hot notes of red chili powder and the fragrant allure of green cardamoms come together in sync, creating a taste sensation like no other.
Beyond the borders of India, the recipe shares similarities with hearty Soutwestern Veggie Stews. The addition of ground cumin and coriander brings in that quintessential Tex-Mex flavor, tying together both my kitchen influences. This delightful curry could complement a variety of dishes. Its rich, robust character would beautifully side with Dhansak brown rice or if you’re looking to mix traditions, try it with Mexican tortillas for a cross-cultural culinary adventure.
From my Texan kitchen to yours, I hope you enjoy this delightful potpourri of flavors, woven through the love of cross-cultural gastronomy.
What You’ll Need
- 12 Pointed Gourds (Potol)
- 2 Cups of Cubed Potatoes
- 1 teaspoon of Turmeric Powder
- 1 teaspoon of Red Chili Powder
- 1 teaspoon of Cumin Powder
- 2 teaspoon of Ground Coriander
- 1 Cup of Plain Yogurt
- 1 tablespoon of Poppy Seeds
- 2 tablespoon of Mustard Oil
- 1 tablespoon of Ghee (Clarified Butter)
- 1 tablespoon of Ginger Paste
- 2 Bay Leaves
- 4 Green Cardamoms
- 1-inch Cinnamon Stick
- 3 Cloves
- 1 teaspoon of Sugar
- 2 Cups of Water
- Salt, to taste
- 1 tablespoon of Garam Masala
- Fresh Coriander Leaves for garnish
Method
Step One
Start by washing the pointed gourds, peeling them and cutting off the ends. Cut each gourd into 2 or 3 pieces.
Step Two
Heat the mustard oil in a pan and lightly fry the pointed gourds and potatoes. Fry until they are golden brown, then set them aside for later.
Step Three
In the same pan, add the ghee, bay leaves, green cardamoms, cinnamon stick, and cloves. Fry for a few seconds until they release their aroma.
Step Four
Add the ginger paste to the pan and continue to fry until it is well cooked. Be sure to stir regularly to prevent the paste from burning.
Step Five
Combine the turmeric powder, red chili powder, cumin powder, ground coriander in a small bowl. Add a splash of water to create a paste and mix them until they are well combined.
Step Six
Add this spice paste to the pan, along with the poppy seeds and sugar. Cook on a medium heat until the spices are well cooked and the oil begins to separate.
Step Seven
Lower the heat and add in the yogurt a little at a time, stirring constantly. This will prevent the yogurt from curdling when it interacts with the hot pan.
Step Eight
Once the yogurt has been fully incorporated, add the fried pointed gourds and potatoes to the pan, tossing them in the spice mixture until they are well coated.
Step Nine
Add the water, cover your pan, and let the curry simmer on a low heat for about 15-20 minutes, or until the gourds and potatoes are fully cooked.
Step Ten
Add the garam masala and salt to taste.
Step Eleven
Garnish your Bengali Style Pointed Gourd Curry with fresh coriander leaves before serving. Enjoy it as a main or side dish with your favorite rice or bread.
