Tagore family’s unique recipe- Pointed Gourd Malaikari/ Patoler Malaikari 10 whole pointed gourds (with little skin) 4 big potato dice pieces (lightly parboiled in salt water before cooking) 6 tbsp scrambled coconut paste (for that reason coconut milk and cream is released from this paste, we need this for malaikari preparation) 1 tsp ginger paste 1 tsp turmeric powder 4 green cardamoms + 1 inch cinnamon stick + 4 cloves (crushed) 5-6 slited green chilies 1 tbsp sour curd/ tak doi ¼ tsp asafoetida powder Salt and sugar Ghee Heat 2 tbsp white oil Asafoetida powder Crushed hot spices (4 green cardamoms + 1 inch cinnamon stick + 4 cloves ) When a nice aroma comes out, give pointed gourds and potatoes together Ginger paste & turmeric powder Slited green chilies Keep stirring well Sour curd/ tak doi Mix well Coconut paste Salt and sugar Fry well 4 cup water for boiling Cover it on medium flame If gravy is thick enough and veggies are boiled, add 1 tsp ghee and off the flame Serve it with Puri/ paratha/ veg pulao/ basmati rice
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