Doodh Potol
A deceptively simple Bengali recipe of small potol (pointed gourds) stewed in a milk-based sauce. Don’t try this recipe with larger potol!
Ingredients
- 500 g small, kochi potol (pointed gourd)
- 20 g vegetable oil
- 2 pcs cardamom
- 2 pcs cloves
- 1 pc cinnamon
- ½ tsp cumin powder
- ¼ tsp turmeric
- 200 g hot milk
- 6 g salt
- 8 g sugar
- 5 g ghee
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