Potol Chingri Bhorta
- 35 min
- Serves 4
- 9 ingredients
15 minutes to prep, 20 to cook. Potol Chingri Bhorta is a flavorful Bengali mash of tender pointed gourd and succulent shrimp, spiced with garlic, chilies, and aromatic mustard oil. The dish offers a delightful blend of smoky, spicy, and earthy notes, perfect for a comforting meal served over steaming rice.
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Method
Trim the edges off the pointed gourd and boil it for about 5 minutes, or until the colour changes.
Transfer the boiled gourd to a blender together with garlic, green chilies and salt, and blend into a smooth paste.
Heat mustard oil in a pan and temper it with dried red chilies, nigella seeds and additional chopped garlic until aromatic.
Add the shrimp to the pan and cook with a pinch of turmeric until the shrimp turn slightly brown and most of the moisture evaporates, stirring until the mixture becomes tight and moves smoothly.
Serve the bhorta over hot rice and enjoy.
Tips while you cook
- Boil gourd briefly
- Trim the gourd edges and boil for about 5 minutes until the colour changes before blending.
- Temper mustard oil
- Heat mustard oil and temper with dried red chilies, nigella seeds and extra chopped garlic until aromatic.
- Cook shrimp to a tight texture
- Add shrimp with turmeric and cook until moisture evaporates and the mixture becomes tight and moves smoothly.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Poulomi Ghorai’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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