“Sorshe Potol” is an Indian vegetable curry (pointy gourd) cooked in rich gravy of mustard and coconut. This recipe is fully vegan and vegetarian. I have shared the version of the recipe that is drafted observing my home-cook mother.
While her cooking style is more based on intuition and she never follows recipes very strictly, this is my small attempt to document her work.
Things you need:
1. Parwal / Potol / Pointy Gourd
3. Green Chilies
Turmeric, Chili powder, Salt, Cumin Powder, Black Mustard Seeds, Bay leaf
- Peel the pointy gourds keeping alternative strips.
- Slit each of the pointy gourds slightly from both end, the cut should be very small.
- Massage them with turmeric powder and salt. Keep it aside for 10 mins.
- Grind mustard seed (that are thoroughly washed), coconut and green chilies together. For 1 kg of pointy gourd, 200 gram of grated coconut and 50 gram of mustard seeds can be used.
Add salt, sugar and cumin powder (optional).
- Shallow fry the pointy gourds, it should not be fully cooked.
- Once the vegetables are half fried, heat mustard oil in a separate pan.
- Tamper the oil with mustard seeds and bay leafs. Green chilies are optional.
- Once the mustard seeds start “dancing”, add the mustard-coconut paste in the pan. Cook the paste in low-medium heat until it starts leaving oil.
- Add the fried pointy gourds to the gravy.
- Add 200 ml. hot water and let it simmer for about 10 minutes in medium flame. Add salt to taste. Add a tablespoon of lime juice.(optional)
Your pointy gourd curry is ready to dig in. It will taste best with rice.
If you like it, check-out some other recipes here.