What we need:
Potol or Pointed Gourd
Minced Chicken or chicken keema
Ginger paste
Garlic paste
Finely chopped onions for stuffing and finely sliced onions for gravy (you can use onion paste also for gravy)
Chopped tomatoes
Chopped green chilli
Red chilli powder
Garam masala powder
Turmeric powder
Kashmiri red chillI powder (optional)
Cardamom
Cinnamon
Cloves
Dry red chilli
Salt
Sugar
Ghee
How we make it:
Stuffing :
Marinade the chicken keema with salt, turmeric and red chilli powder. Clean the Potol and cut it one side. Use a spoon or knife to scoop out the inner part of the potol and make a paste of it. Now take a pan and heat oil or ghee in it. Add chopped onions and fry it well. Then add garlic paste and ginger paste. Add salt, turmeric powder and red chilli powder into it and cook until oil comes out
Then add the keema and the scooped out paste and mixerox them properly. Add some chopped green chilli. Now pour it into a pan and keep aside. Now fry the potol in oil. Then stuff the cooked chicken keema into the potol.
Gravy:
Heat oil and ghee in a pan. When the oil is hot, add the cardamom, cinnamon, cloveso and red chilli in the oil. Now add the sliced onions into the pan and stir for some time. Then add garlic and ginger paste and stir again for few minutes. Then add chopped tomatoes and salt and cook until oil starts to come out of the mixture. Then pour some water and cover it with a lid. When the gravy starts boiling add the stuffed potol and cook it. When gravy thickens add a little sugar and garam masala powder.
