NARKEL POTOL (POINT GOURDS IN COCONUT GRAVY)

Pointed gourd or potol is a Summer vegetable in India. In Hindi, we known it as 'parwal'. So, Today I come with a traditional Bengali dish made with pointed gourd. My mom use to make this yummilicious dish. Hope, you will enjoy this flavour of Bengal!

INGREDIENTS:
300 gm / 6 Pointed Gourds (potol/parwal)
1/2 Cup Grated Coconut
1/2 tsp Ginger Paste
1/2 tsp Cumin Powder
2 Green Chillies, cut into slits
1" Cinnamon, 2 Green Cardamoms, 2 Cloves (crushed)
1 Bay Leaf
1 tsp Sugar (for flavour only)
2 tbsps Oil (preferably mustard oil)
1 tbsp Raisins, soaked in water (optional)
1/2 tbsp Clarified Butter / ghee (optional)
1 tsp Fresh Lemon Juice
Salt to taste

METHOD:
Wash, trim from both ends and peel the skin of pointed gourd in strips. Now make deep cuts on the body of each pointed gourd with the tip of your knief. Make sure the spices will enter inside the pointed gourd pieces. 
Heat oil in a pan. Add bay leaf, cinnamon, cardamoms and cloves in it. Saute for few seconds till nice aroma comes out. Add pointed gourds in it. Fry till pointed gourd turns in golden brown in colour. 
Add ginger paste, green chillies, cumin powder and salt in it. Sprinkle little water on it and fry for 2 minutes on medium heat. Add grated coconut in it. Fry for another 2-3 minutes.
Lower the heat, add sugar in it. Cover and cook for another 5 minutes. Keep strring occasionally. Open the lid now, add raisins, clarifie butter and fresh lemon juice. Fold for a minute and turn off the heat.
Garnish with raisins on the top, serve immediately with plain rice and enjoy your meal.