Potol or pointed gourd is an unusual vegetable popular in Bangladeshi cooking. When cooked it tastes somewhere between cucumber, spinach and broccoli - both fresh and earthy at the same time. The best thing is that they are perennial, though more common during summer and autumn time. You can easily pick up a portion from Taj Stores on Brick Lane if you live in East London, or try your local Asian supermarket. This is a classic way of eating them: fresh tasting and fairly dry, so it works gr