Potoler Tel Jhol
A simple, quick, and light curry of pointed gourd, flavoured with mustard oil, nigella seeds, and green chillies.
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Ingredients
- 500 g potol (pointed gourd)
- 30 g mustard oil (for cooking)
- ¼ tsp kaalo jeere (nigella seeds)
- 6 g turmeric
- 50 g water (for mixing the turmeric)
- 4 pcs green chillies
- 10 g sugar
- 14 g salt
- 300 g hot water
- ¼ tsp atta (flour)
- 10 g mustard oil (for garnish)
