Thursday, April 25, 2013,12:14 AM by
Dr.Anusua Sarkar

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Wash the potols and peel the skins.
  • Cut one end and scoop out its seeds with a spoon. Sprinkle salt and turmeric powder and keep aside.
  • Heat oil in a pan, add the mustard seeds, cashews, coconut and the flesh of potols scooped out.
  • Add the red chilli powder, cumin powder, sugar and fry them for 2 minutes.
  • Stuff each potols with the above mixture.
  • Heat the remaining oil.
  • Add the whole spices, ginger paste and then remaining masala.
  • Add coconut milk and adjust the salt.
  • Once it comes to boil add the stuffed potols and cook for 10 minutes.
  • Serve with steamed rice.


  • 10 potol or pointed gourds
  • 100 grams scraped coconut
  • 1 teaspoon mustard seeds
  • 5 to 6 cashews
  • 1 teaspoon roasted cumin seed powder
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ginger paste
  • 4 cardamoms
  • 1 stick cinnamon
  • 1 bay leaf
  • ¼ teaspoon sugar or to taste
  • 150 ml coconut milk
  • 2 tablespoon cooking oil 

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