Doodh potol–this delightful Bengali niramish potol (pointed gourd or parwal) recipe is simple, quick, and tastes unbelievably good for the amount of time and effort it takes. It is a summer speciality as potol are in season now. Doodh potol is made with ‘kochi’ potol or baby potol that do not yet have overgrown seeds. The vegetable soaks up the curry and becomes soft and juicy. Each potol, when eaten, bursts in your mouth releasing the delicate curry. Do not try and recreate this potol recipe using larger potol—it will not taste very good. This preparation is creamy yet light, and looks incredibly special even though can be put together in less than 30 minutes. A must-have during the summer months.
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Potol’er tel jhol: https://youtu.be/1UpCYhstIzo?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
Lau’er shukto: https://youtu.be/MCBQ6UFUrP0?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
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