If you hated pointed gourd sometime back, here is an innovative delicious dish by Ria Chakraborty. Indulge in her recipe!
Ingredients:
- Pointed gourd (Potol) – 250 gm
- Tomato – 1
- Onion – 1
- Green chillies – 2
- Ginger – ½ inch
- Paneer – 200 gm
- Yoghurt – 1 cup
- Cashew nuts – 10-15
- Pistachio – 5-6
- Almonds – 5-6
- Peanuts – 10-15
- Sugar
- Salt
- Cumin seeds
- Mustard Oil
- Cumin Powder
- Garam Masala
- Red chilli powder
- Coriander leaves
For the filling:
- 200 gm Paneer (Grated or crumbled)
- 5-6 Almonds (Blanched, peeled and chopped)
- 5-6 Pistachios (Finely chopped)
- 10-15 Peanuts ( Finely chopped)
- 10-15 Cashew nuts (soak in warm water for 15 minutes and grind to make a thick paste)
- 1 teaspoon sugar
- Pinch salt
For the gravy:
- 1 Onion
- 1 Tomato
- 2 green chillies
- ½ inch ginger
For garnish
- Coriander leaves (Dhania)
- Chillies
Recipe:
Boil the Potol for 3-4 minutes and drain the water and set it aside. Grind all the ingredients given under the “For the gravy” into a puree in a grinder and set it aside. Take a bowl and crumbled the paneer, dry fruits, sugar and salt and mix them well. Stuff all the parboiled Potol with the mixture carefully without breaking it. Heat a pan with oil and temper with cumin seeds. Now add the stuffed Potol to it. Add the tomato, onion, ginger and chilli puree, salt, sugar, garam masala, red chilli powder and cook over low flame till the oil separates on all the sides of the pan. Stir in the yogurt and mix well. Add the remaining cashew nut paste in the pan. Cook for 2-3 minutes more and switch off. Garnish the dish with coriander leaves and chillies and serve the dish!
