Potol Chingri Bhapa

There are some dishes that don’t just sit on your plate—they sit in your memory. Potol Chingri Bhapa is one of them - A humble yet indulgent Bengali preparation where tender pointed gourds ( parwal or potol) meets the sweetness of Tiger prawns (chingri) . Wrapped in a lightly spiced , mustard-kissed gravy that feels like home, this is sheer goodness . For many of us, this dish is less about recipe and more about the aroma wafting through the house, and that unmistakable comfort of eating something easy peasy and cooked with patience & love.

What makes Potol Chingri bhapa stand out is its balance. The potol absorbs all the flavours beautifully while maintaining a slight bite, and the tiger prawn bring in the richness & depth to the dish . Unlike other heavier gravies , this dish is subtle , letting each ingredient shine . Its also a seasonal favorite, since potol arrives with summer , making it a staple in many Bengali households, especially during intimate family gatherings or curated festive spreads.

Things you will need

• 500 gms large tiger prawns (cleaned & deveined)

• 10 pointed gourd / Parwal or Potol (peeled lightly & slit length wise in half )

• A coarse paste made of 3 tbsps each of whole mustard seeds , poppy seeds , 1 green chilli , 1/3 cup fresh coconut , 1 tbsp yogurt and dash of water

• 2 tsp turmeric powder

• Salt to taste

• Best quality Mustard oil ( for frying as well as topping , for that authentic punch)

• A steamer / double boiler

• Air tight steel tiffin box

Steps to follow

• In two separate bowls , marinate the prawn and the pointed gourd with salt , turmeric and 1 tsp of mustard oil and keep aside

• Next , heat mustard oil and deep fry the pointed gourd , till slightly brown - Drain and keep aside

• Next , in a airtight steel tiffin box , combine the marinated prawns , fried pointed gourd along with the paste of mustard & poppy seeds ( made as per description above ), slit green chilli and salt to taste . Once combined , set the pieces well in the box and top generously with 3- 4 tbsp mustard oil

• Cover the tiffin container with aluminium foil and secure the lid tightly , such that no water can seep inside

• Steam on a steamer or double boiler , for 20 mins

• Cool to open , top with more mustard oil and fresh onion slivers ( optional )

• Serve with hot steamed rice !