If you are a big fan of Bengali vegetarian dishes, add the Mouri Potol (fennel-flavoured pointed gourd curry) to your repertoire. With very light, aromatic, and mildly sweet flavours, this vegetarian curry is perfect for pairing with steamed rice. Here’s a step-by-step guide to preparing this delightful dish. Here’s a detailed recipe for this delicious dish.

About Mouri Potol

Mouri Potol is a classic Bengali dish that combines the earthy flavor of pointed gourd (potol) with the sweet and aromatic taste of fennel seeds (mouri). This simple vegetarian curry is light, flavorful, and perfect for summer meals. The addition of fennel seeds brings a unique twist to the natural flavor of potol, making it a delightful and refreshing dish.

Other Recipes with Potol

Pointed gourd is a versatile vegetable that can be used in various dishes. Some popular recipes include:

Potol er Dolma: Stuffed pointed gourd with spiced rice and sometimes meat.
Aloo Potol er Jhol: A light curry made with potatoes and pointed gourds, cooked in a mild gravy.
Potol Bhaja: Deep-fried pointed gourds, often served as a side dish.

Why Mouri Potol is My Favorite

Mouri Potol holds a special place in my heart because it reminds me of home and the simplicity of traditional Bengali cooking. The mild sweetness from fennel seeds, combined with the earthy flavors of potol, makes it a comforting dish that I can enjoy with my family, especially during warm weather. It is both light and satisfying, making it the perfect meal for any occasion.

Ingredients of Mouri Potol

Pointed Gourd (Potol)
Pointed gourd, also known as potol or parwal, is a staple in Bengali cuisine. It has a mild, slightly sweet flavor and a soft texture when cooked. Potol is a low-calorie vegetable, packed with fiber, and is rich in vitamins and minerals, making it a healthy addition to any meal.
Fennel Seeds (Mouri)
Fennel seeds have a unique sweet and slightly licorice-like flavor. In Bengali cooking, fennel seeds are often used for tempering dishes, adding a warm and aromatic flavor. Rich in antioxidants, fennel seeds are also known for their digestive benefits and refreshing aroma.
Fennel Seeds (Mouri)
Methi seeds, also known as fenugreek seeds, are small, yellowish-brown seeds with a slightly bitter taste. They are commonly used in Bengali cooking for tempering and to add a unique flavor to dishes. Methi seeds are rich in iron, fiber, and antioxidants, making them a healthy addition to any meal. When used in small quantities, they add a distinct, earthy flavor to dishes like Mouri Potol, enhancing the overall taste while also offering numerous health benefits, such as improving digestion and controlling blood sugar levels.

Preparation Steps

1. Prepare the Vegetables:

Wash and scrap gently the pointed gourds using a knief. Give a few cuts on each potol.
Marinate the potols with turmeric and salt for few seconds

2. Roast Masala:

In a kadhai, add 1/2 teaspoon fenugreek seeds (Methi) and 1 teaspoon fennel seeds (Mouri). Dry roast over medium flame until aromatic
And then make its fine powder in a grinding machine.

Fry the Vegetables:

Heat mustard oil in a kadhai until it reaches its smoking point. Reduce the heat to medium.
Lightly fry the pointed gourds until golden. Remove and set aside.

Prepare the Curry Base:

In the same pan, add fennel seeds, Fenugreek seeds and dry red chili. Allow them to splutter and release their aroma.

Cook the Vegetables:

Add the fried potol and sauté for a minute.
Mix in roasted masala turmeric powder, green chilies, salt to taste and a pinch of sugar. Stir well and cook for 3-4 minutes.

Simmer and Serve:

Pour in 1/2 cup of lukewarm water. Cover the pan and let the curry simmer on low heat until the vegetables are tender.
Adjust the seasoning if needed. Once the curry thickens slightly, remove it from the heat.

Serving Suggestions

Mouri Potol pairs beautifully with Steamed rice, Pulao and Chapati.

The Mouri Potol recipe shows the simplicity and charm of Bengali vegetarian cooking. Its light and fresh flavours are perfect for any meals. Try this recipe and enjoy the mild aroma of fennel for a traditional Bengali feast.

Have you tried this dish? Share your thoughts or any variations in the comments below!

Recipe Card