Recipe of Speedy Dudh potol (pointed gourd in milky gravy)
Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Quick Dudh potol (pointed gourd in milky gravy). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Dudh potol (pointed gourd in milky gravy), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dudh potol (pointed gourd in milky gravy) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dudh potol (pointed gourd in milky gravy) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Dudh potol (pointed gourd in milky gravy) using 12 ingredients and 9 steps. Here is how you can achieve that.
This is my grandmother's authentic and delicious recipe
#ঐতিহ্যগত বাঙালী রান্না
Ingredients and spices that need to be Make ready to make Dudh potol (pointed gourd in milky gravy):
- 500 g small parwal
- 200 ml milk
- 2 pieces cardamom
- 2 Pieces clove
- 2 Small stick cinnamon
- 1 tsp cumin powder
- 1/2 tsp haldi /turmeric powder
- to taste Salt & sugar according
- 1 tsp ghee
- 1/2 tsp garam masala
- 2/3 slit green chilli
- as needed Oil
Instructions to make Dudh potol (pointed gourd in milky gravy)
- Remove pointy ends of the parwal and specially for this recipe remove all the skin and slit both the end. Wash it very well
- Heat little bit of oil and fry the parwal in medium high heat untill golden colour
- After frying remove the parwal and put 2tbsp oil in the kadhai
- Add clove, cinnamon, cardamom. When the nice aroma comes out add cumin powder and haldi powder.fry for 2seconds.
- Now add the fried parwal in the masala and mix it very well for 5minutes.
- Add salt, sugar and green chilli
- Now add hot milk and boil until parwal are soft
- The parwal will become soft and juicy and the milk will reduce to a creamy texture. Add garam masala and ghee. Now leave it with lid for 5 minutes
- Serve this authentic recipe with hot plain rice
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