POINTED GOURD IN RICE/chal potol

 

Ingredients -

 Govindbhog Rice (50 grams) Pointed gourd-  1/2 kg Cinnamon – 2 inches Small cardamom - 3 Cumin powder - 2 tsp Kashmiri Lanka Powder – 1/2 tsp Ginger paste - 1 tsp Sugar - 2 tsp 2 bay leaves Salt to taste White oil - 2 tbsp Garam masala powder-1/2 tsp Ghee - 1 tbsp

 Process - Wash the rice and drain the water. Peel the pointed gourd and keep them aside. Peel off most of the skin. Wash well and fry it in white oil after applying very little turmeric and salt.

Now add bay leaves, sugar, small cardamom powder to that oil... when it gives a nice smell, fry the rice. When the rice is lightly fried, lightly fry all the ingredients...add salt. Now cover with about 1 cup of water so that the rice is cooked well. Now open the lid and stir well with the fried pointed gourd and add sugar. Make sure that the rice sticks nicely on the parmals. When it is well cooked, spread the garam masala and cover it with a lid. Add ghee for some time. After 10 minutes, serve it hot with hot rice.
When guests come to your house, you must do this .. everyone will be happy for sure.

☺ cooking

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