Potol Keema Kofta is a recipe native in Jessore, the southwest region
of Bangladesh.I would say, the dish is worth the effort because it
tastes great, especially if you are a meat fan. The koftas are usually
served with plain pulao or fried rice, and is cooked on special
occasions.
Ingredients :
Ingredients :
- 5 medium sized pointed gourds ( potol)
- 1/2 cup soyabean oil
- 2 cups of sliced onions
- 1/2 cup minced chicken
- 2 bay leaves
- salt as needed
- 1 tablespoon coriander seeds powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4 cardamom
- 2 cinnamon sticks
- 2-3 cloves
- 3-4 green chillies
- 1/2 tablespoon cumin powder
- just a pinch of black pepper powder
Preparation method :
1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the
gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal"
like sections form. Clean the inside filling out of the gourd completely. Set
aside the cleaned pointed gourds.
2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander
seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped
green chillies and cumin and black pepper powders.
3. Add the minced chicken and fry until the chicken is slighty brown, but not
completely cooked. Stir continously so that the ingredients do not stick together.
The frying of chicken with the spices should take around 15 minutes.
4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when
the meat is almost fried. Fill in the pointed gourds with the almost cooked minced
chicken. Tie the gourd firmly with a string by wrapping the string around the
gourd a couple of times. Tying the gourd will prevent the meat from falling out.
Note: It is better to tie the gourd near its mouth in one concentrated area than
tying the string all over the gourd.
5. Repeat for all the other pointed gourds.
6. Deep fry for 20 minutes until the gourds become soft.
7. The string should be untied when the gourds are being served. Garnish with
carrots, onions and green chillies.
1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the
gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal"
like sections form. Clean the inside filling out of the gourd completely. Set
aside the cleaned pointed gourds.
2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander
seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped
green chillies and cumin and black pepper powders.
3. Add the minced chicken and fry until the chicken is slighty brown, but not
completely cooked. Stir continously so that the ingredients do not stick together.
The frying of chicken with the spices should take around 15 minutes.
4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when
the meat is almost fried. Fill in the pointed gourds with the almost cooked minced
chicken. Tie the gourd firmly with a string by wrapping the string around the
gourd a couple of times. Tying the gourd will prevent the meat from falling out.
Note: It is better to tie the gourd near its mouth in one concentrated area than
tying the string all over the gourd.
5. Repeat for all the other pointed gourds.
6. Deep fry for 20 minutes until the gourds become soft.
7. The string should be untied when the gourds are being served. Garnish with
carrots, onions and green chillies.
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