Doodh Potol

Name: Doodh Potol
Total time: 30 min
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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A deceptively simple Bengali recipe of small potol (pointed gourds) stewed in a milk-based sauce. Don’t try this recipe with larger potol!

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