Prep Work

1. Wash the gobindobhog rice 3-4 times under running water and soak the rice for 15 minutes.
2. After that, wash the Pointed gourd and then remove the stem and a small part from the upper side using a knife. Check the video to understand this part.
3. Cut each pointed gourd into 4 long strips.
4. Now chop Tomatoes roughly.

Marination

1. Marinate pointed gourd slices with 1 Tsp. each of Salt and Turmeric Powder.
2. Keep those marinated for 10 minutes at least if not more.

Cooking Chaal Potol

1. Heat 4 Tbsp. Mustard Oil and fry Cashew Nuts and Raisin one by one.
2. It will take 2 minutes altogether in medium flame and strain from the pan.
3. In the remaining oil fry the pointed gourd strips in 3 batches.
4. It will take 4-5 minutes on low flame to fry each batch.
5. Once done strain the potol bhaja / fried pointed gourd and start with the next batch.
6. Once done, add 1 Tsp. Ghee to the remaining Oil.
7. Once the Ghee is melted add 1 Tsp. Asafoetida aka Hing.
8. Now add the whole spices - 1 Tsp. Cumin Seed, 2 Cinnamon Sticks / Daruchini, 4 Green Cardamom, 2 Dry Red Chilli, and also 2 Bay Leaves.
9. Mix the spices and cook for a minute.
10. Now add chopped Tomatoes.
11. Mix and cook on a medium flame for 1 minute and stir continuously and let the tomatoes melt.
12. Now add 1 Tbsp. Ginger paste and cook till the raw aroma of ginger goes away.
13. Cook till the oil leaves the edges of the mixture on medium flame. 
14. Now add the spice powders one by one - 1 Tsp. Salt,  1 Tsp. Turmeric Powder,  1 Tsp. Red Chilli Powder and 1 Tsp. Cumin Powder.
15. Mix the spices with the mixture.
16. Now add 2 Tsp. Sugar and mix.
17. Now add soaked gobindobhog rice after discarding the water.
18. Stir continuously for at least 2 minutes.
19. The rice will be translucent and there will be no moisture in the pan.
20. Add 150ml of water and mix.
21. Bring it to a boil on a high flame.
22. Now add fried parwal / potol bhaja and mix.
23. Reduce the flame to medium and cover and cook for 5 minutes.
24. Add 75ml water and mix.
25. After that add another 75ml water and mix again.
26. Cover and cook on low flame for 5 minutes.
27. Open the lid and give a thorough mix.
28. The rice will be well cooked yet in shape by this time.
29. Pointed gourds will also be in shape yet cooked.
30. Now add 1 Tsp. Bengali Garam Masala and 1 Tsp. Ghee.
31. After mixing add half of the fried Cashew Nuts and fried Raisin and then switch the flame off.
32. While serving, top the chal potol with remaining fried cashew nuts and raisins.