Potoler Korma (Pointed Gourd in a yoghurt mustard gravy)

Potol a.k.a Parwal in Hindi is a summer vegetable very popular in India and often cooked in several households.
Though a very common vegetable in India, its a rarely found vegetable here in U.S.A.
Last to last week one of my dearest friend got me this vege from a Indian grocery........Both of us were so happy to get this vegetable that Potol remained a subject of our endless talks for the rest of the week. This humble vegetable "Potol" took us to our childhood days when little would we would have bothered about what was cooking or what Ma was making but the fun part was both of us at some time or other had heard our moms complain how boring and monotonous cooking potol was. This vegetable was so abundant that we used to have every possible preparation that could be prepared using Potol. To name a few...Potol bhaja, Potol Posto, Potoler Dalna,Doi potol aand Potoler dorma were among the best.
My Husband who is not quite fond of this vegetable suggested I make something new with it.....try a new recipe may be.......
So I , rather we created this recipe together and named it.......Potoler Korma.
Korma which comes from Mughlai origin "Qurma" means meat or vegetable cooked in a mild yoghurt based sauce  with ghee instead of oil, and often poppy seed, cashew paste and coconut milk is added to it.
But I replaced ghee with mustard oil and cashew with Mustard and poppy seed paste.I even thought of naming this Doi Sorshe Potol (Pointed gourds in yoghurt mustard sauce) but then whats in a name :)

This is how it looks...........

 Ingredients :

• Potol 20 pc
• Onion 1 small (finely chopped)
• Garlic paste 5 to 6 cloves (freshly ground)
• Mustard oil
• Red chili powder 1 tsp
• Poppy seed 2 tbsp 
• Coconut shredded 1 tbsp
• Mustard seed 2 tbsp
• Yoghurt 1tbsp
• Green chillies
• Salt and sugar( according to your taste)

Make a paste of following adding little amount of water to it in a blender/mixer

1. Poppy seed and shredded coconut.
2. Mustard seed and one green chili. (Using a tea strainer also called chakni in bengali take out the thick mustard water leaving the coarse paste aside)

Wash the potols and peel them partially leaving some skin on them.

Cut the pointed ends and slit them from both sides keeping the potol intact and whole.

Now marinate the Potol with salt and fry them in shallow oil.

Now use fresh oil ( not the one you fried the Potol in) in a kadai and add bay leaves when the oil gets hot.

Then add the chopped onions and keep frying. Add the garlic paste to the oil and keep stirring. When the onions and garlic turns nice golden in color add 1 tsp red chili powder and mix. Let this simmer for a while and then add the poppy seed and coconut paste. Give another 5 min and then instantly add the mustard  water and let it all simmer for another 5 min. You will see oil ooze out from the gravy.....add the yoghurt and let it simmer for some more time. Now check the seasoning( salt and Sugar) and add if required.

Add the potol,  mix everything well and add half cup of hot water to this mixture. Cover the wok/kadai with a lid for about 10 min and let the korma simmer.

Open the lid and check the seasoning once again.......add green chili's and one tsp mustard oil for the extra flavour and fragrance. The Korma will look nice and golden and its beautiful color and consistency will tell you that the much desired Potol is now ready to be served  with Pulao, Plain rice or Naan/Roti.

Happy cooking Folks !!!