Shorshe Potol

A classic Bengali delicacy, Shorshe Potol celebrates the bold flavours of mustard and the delicate sweetness of pointed gourd (parwal). The creamy mustard paste, fragrant spices, and tender vegetables come together to create a dish that's simple, comforting, and packed with authentic regional flavour.

Prepared with P Mark Kachi Ghani Mustard Oil, this traditional recipe develops the unmistakable aroma and pungency that make Bengali cuisine so distinctive. Pair it with steamed rice for a wholesome meal that brings the taste of home to your table.

Ingredients

• Pointed gourd (Parwal/Potol) – 500 g, peeled and slit

• P Mark Kachi Ghani Mustard Oil – 3 tbsp

• Yellow mustard seeds – 2 tbsp

• Green chillies – 3–4

• Turmeric powder – ½ tsp

• Red chilli powder – ½ tsp (optional)

• Nigella seeds (Kalonji) – ½ tsp

• Salt – to taste

• Water – ½ to 1 cup

• Fresh coriander leaves – for garnish (optional)

Method

1. Soak the mustard seeds in warm water for 20–30 minutes, then grind them with green chillies into a smooth paste. Peel and lightly slit the pointed gourds.

2. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then lower the heat. Lightly fry the pointed gourds until they turn slightly golden. Remove and keep aside.

3. In the same oil, add nigella seeds and let them crackle. Add turmeric powder and the prepared mustard paste. Sauté on low heat for 2–3 minutes.

4. Add salt and a little water to form a smooth gravy. Return the fried pointed gourds to the pan and coat them well with the mustard gravy.

5. Cover and cook for 10–12 minutes on low heat until the pointed gourds are tender and the gravy thickens.

6. Garnish with fresh coriander if desired and serve hot.

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