CHAAL POTOL (POINTED GOURD IN AROMATIC RICE)
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Chaal Potol is a traditional Bengali vegetarian delicacy made with pointed gourds (Potol) cooked in aromatic rice (Chaal) and typical Indian spices.
Chaal Potol is hands down my favorite seasonal Bengali recipe. Seasonal because pointed gourd is available in the Indian markets mainly during summer months. As a child, I was not much of a fan of vegetarian food, but I would always look forward to some specialties. Chaal Potol was undeniably one of them. The sweet-smelling rice, the fried pointed gourds, and the mellow sweet raisins grabbed my senses.
When I first moved to the USA, I was disappointed not to find my favorite pointed gourd in the grocery stores. But then one fine day, I spotted them at an Indian store. The store-owner boasted that they were among the few shops to host these beauties. Without much adieu, I bought all of that was remaining and made my favorite Potol dishes. From that day to this, the tradition continues; whenever I get hold of pointed gourd, I never fail to make Chaal Potol among others.
Since Chaal Potol mostly marked the festivities around the house, I love making them during our festivals. So this Durga Puja, I made it as a part of my Puja-special vegetarian lunch.
What is Potol?
Potol or pointed gourd is a vine plant belonging to the cucumber family that grows mainly during the summer months. The plant is native to Indian subcontinent and is one of the prominent vegetables of this region. It is especially abundant in Bengal. The best Pointed gourds are seedless and have a soft texture.
It pretty much becomes a staple in a Bengali household during the summers. There are myriad ways of cooking pointed gourd of which Doi Potol, Potol er Dolma, Potol Posto, and Chaal Potol are the show-stealers.
What is Gobindobhog Chaal?
Gobindobhog Chaal is an aromatic, small-grained rice native to Bengal. It may be hard to find this rice variety in the USA, but if you are lucky like me, you may come across a Bangladeshi store that sells it. If not, Kalijeera is a close cousin but not as fragrant as Gobindobhog.
HEALTH BENEFITS OF POTOL
If you have not already, I insist you include pointed gourd in your diet because of its nutritional value. Apart from adding necessary fiber to your diet, here is what it does for you:
- It purifies the blood.
- It helps boost your immunity.
- It improves digestion and treats constipation.
- It has anti-aging properties.
ABOUT THE RECIPE
INGREDIENTS
Vegetables - You will need Potol or pointed gourd (also known as parwal). You will also need potatoes, tomatoes, ginger, and green chili.
Rice- You may use Gobindobhog, Kalijeera, or any short-grained fragrant rice.
Spices and condiments - Whole spices like cinnamon, clove, cardamom, cumin seeds, and bay leaf. Powdered spices like turmeric, cumin, red chili, and Garam masala. Salt and sugar for seasoning.
Other than these, you will also need oil, ghee, and raisins.
HOW TO MAKE IT?
Wash and air dry the Gobindobhog rice.
Meanwhile, wash and peel the pointed gourd and cut into two pieces (3 for bigger pointed gourds). Cut the potatoes into cubes, and dice the tomato.
Combine the ginger paste, turmeric, cumin powder, chili powder, and salt.
Soak the raisins in water and keep aside.
In a frying pan, shallow fry the pointed gourd and potatoes, sprinkling some turmeric powder and salt. Fry till somewhat tender and light brown. Keep aside on a kitchen absorbent towel.
Add some ghee to the same pan and temper with the whole spices. Fry the dried rice till translucent. Add the tomatoes, followed by the ginger and powdered spices. Cook till the oil separates.
Add the fried pointed gourds, potatoes, and slit green chilies. Continue to cook for a couple of minutes.
Add water, sugar, and raisins. Cover and cook till done. The rice should not be too mushy but well cooked.
Finish off with a dash of Garam masala and some ghee.
FREQUENTLY ASKED QUESTIONS
How should I peel the pointed gourd?
There is a particular way pointed gourd is peeled (see image for understanding). What you have to do is peel the pointed gourd in alternate strips. While this is not necessary, it adds an authentic touch to the dish.
Is this recipe vegan?
For the vegan version, skip the ghee.
Can I use basmati rice instead of Gobindobhog rice?
This dish is almost always prepared with short-grained, aromatic rice. Basmati is fragrant but long-grained, so, if you are using it instead, make note of the following points:
You do not have to airdry the rice or fry it till translucent.
Add it to the spices and tomatoes and cook as usual.
Cook till rice is tender but make sure not to break the rice grains. Cooking time will vary.
Can I use any other vegetable instead of the pointed gourd?
I often get this question from my friends and followers who do not have access to pointed gourds. Interestingly, my mother makes a similar recipe with cauliflower, and it tastes great too. So yes, you can use cauliflower but, I have to say you will miss the beloved Potol.
SERVING SUGGESTIONS
Chaal Potol is characterized by a grainy yet luscious and flavorful sauce that makes it an ideal accompaniment with hot rice. It even tastes good with Luchi (Bengali fried bread), paratha, or roti.
STORING SUGGESTIONS
Chaal Potol may be stored in an airtight container and refrigerated for up to 5 days.
You can also freeze it for up to a month and thaw before reheating and serving. Heat as you would normally do and drizzle some extra ghee before serving for a fresh flavor.
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CHAAL POTOL (POINTED GOURD IN AROMATIC RICE)
Ingredients
- 1 lb Potol (pointed gourd)
- 3 tbsp Gobindobhog rice (short-grained aromatic rice)
- 2 tbsp yellow raisins
- 2 potatoes
- 1 tomato
- 1 tbsp ginger paste
- 1 bay leaf
- 1 stick cinnamon
- 3-4 green cardamom
- 3-4 cloves
- 1/2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp Garam masala
- 2 tsp sugar
- salt to taste
- 2 tbsp oil
- 1 tbsp ghee
Instructions
- Wash and air dry the Gobindobhog rice.
- Meanwhile, wash and peel the pointed gourd and cut into two pieces (3 for bigger pointed gourds). Cut the potatoes into cubes, and dice the tomato.
- Combine the ginger paste, turmeric, cumin powder, chili powder, and salt.
- Soak the raisins in water and keep aside.
- In a frying pan, shallow fry the pointed gourd and potatoes, sprinkling some turmeric powder and salt. Fry till somewhat tender and light brown. Keep aside on a kitchen absorbent towel.
- Add some ghee to the same pan and temper with the whole spices. Fry the dried rice till translucent. Add the tomatoes, followed by the ginger and powdered spices. Cook till the oil separates.
- Add the fried pointed gourds, potatoes, and slit green chilies. Continue to cook for a couple of minutes.
- Add water, sugar, and raisins. Cover and cook till done. The rice should not be too mushy but well cooked.
- Finish off with a dash of Garam masala and some ghee.
Notes:
- Adjust amount of water based on your requirement. If you want the rice grains to be fluffy use less water, if you prefer mushy rice add more.
- You may use any fragrant rice. Gobindobhog will yield the best results.
- For vegan recipe, skip the ghee.
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