As starters or Prothom Paate, Bengali cuisine offers a variety of pastes or Baatas. Potol Baata, among them, is basically an easier version of Potol Pur or Potoler Dorma. The original preparation of the latter dish involves piercing a small hole on top of the pointed gourds after peeling off the skins and scooping out the seeds and the pulp from the inside. The pulp … Continue reading Potol Baata – A Bengali avatar of pointed gourd paste