Chal potol (parwal) recipe: Chaal potol is my mother’s specialty that she makes on special occasions in the summer months—specially for Noboborsho or Poila Baishakh lunch, or when we are expecting guests for lunch. Potol (pointed gourd) and aloo is cooked with short-grained, perfumed rice like gobindobhog, and garnished with raisins and cashews for an extra flourish. This Bengali niramish (vegetarian) recipe of potol or parwal aloo’r tarkari is one of our favourite ways to eat potol.
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