Doi Potol Pulao
Favourite of the Bengalis – potol
cooked with potatoes, kasundi and mixed with cooked rice.
Preparation
Time : 0-5 minutes
Cooking
time : 21-25 minutes
Servings
: 4
Main
Ingredients
Cooked rice, Pointed Gourd
Cuisine
Bengali
Course
Rice
Ingredients
- Cooked rice
3 cups
- Pointed Gourd (potol), peeled and cut into thick strips
8-10
- Oil
3
tablespoons
- Mustard seeds
1 teaspoon
- Green chillies slit
2-3
- Asafoetida
a pinch
- Ginger chopped
1 inch
- Potatoes peeled and cut into thick strips
2 medium
- Turmeric powder
1/2
teaspoon
- Salt
to taste
- Kasundi Mustard
4-5
tablespoons
- Yogurt
1/2 cup
- Fresh coriander leaves roughly chopped
1/4 cup
Method
Step
1
Heat oil in a non-stick wok, add
mustard seeds and let them splutter. Add green chillies and sauté for 10
seconds.
Step
2
Add asafoetida, ginger, potatoes and
pointed gourd (potol) and mix well. Cover and cook till vegetables are almost
cooked.
Step
3
Add turmeric powder and salt and
sauté for 1 minute.
Step
4
Add kasundi mustard and yogurt and
mix well. Add rice and spread it evenly. Cook for 2-3 minutes.
Step
5
Toss the rice lightly and cook again
for 2-3 minutes.
Step
6
Add coriander leaves and mix well.
Step
7
Transfer into a serving plate and
serve hot.
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