Shorshe Dhonepata Potol

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Shorshe Dhonepata Potol Jhal is a traditional Bangladeshi dish that combines the unique flavors of mustard and coriander with pointed gourd (potol). This dish is celebrated for its spicy and tangy taste profile, making it a favorite among those who enjoy bold flavors. The mustard seeds provide a pungent kick, while the coriander leaves add a fresh and herbaceous note. The pointed gourd, a staple in Bangladeshi cuisine, absorbs these flavors beautifully, resulting in a rich and flavorful curry. Often served with steamed rice, this dish offers a delightful blend of texture and taste, making it a beloved choice for family meals and festive occasions.

Ingredients

Serving Size:

Pointed Gourd – 500 Grams
Mustard Seeds – 3 Tbsp
coriander leaves – 1 Cups
Onion – 1 Piece
Garlic – 4 Cloves
Green Chili – 3 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 3 Tbsp
Water – 1 Cups

Nutrition

Per Serving

250 Kcal

Calories

15 Grams

Total Fat

2 Grams

Saturated Fat

500 Mg

Sodium

28 Grams

Total Carbohydrates

5 Grams

Dietary Fiber

5 Grams

Protein

Directions

Step 1

Grind mustard seeds with a little water to make a smooth paste. Set aside.

Step 2

Heat mustard oil in a pan, add sliced onions and sauté until golden brown.

Step 3

Add garlic paste and green chilies. Sauté for a minute until fragrant.

Step 4

Add turmeric powder and the mustard paste. Stir well.

Step 5

Add pointed gourd pieces and salt.

Step 6

Mix well to coat everything evenly.

Step 7

Pour in water, cover, and cook for 15-20 minutes until the gourd is tender.

Step 8

Garnish with chopped coriander leaves and serve hot with steamed rice.

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Shorshe Dhonepata Potol

Categories :

Ingredients

Nutrition