Aloo Potol Torkari is a simple Bengali-style pointed gourd curry that has no onion or garlic. We add very minimal spice and pair it with roti or rice. You can either make it like a curry with more gravy or keep it semi dry like how I prepared.
This traditional Bengali curry made with potol (parwal/pointed gourd) and aloo (potatoes) is simple, yet rich in flavors, and perfect for a wholesome lunch or dinner.
What is Aloo Potol Torkari?
Aloo Potol Torkari is a Bengali vegetarian curry made with potol (pointed gourd) and potatoes (aloo), seasoned with mustard seeds, nigella seed and bay leaves. The dish is typically served with steamed rice or roti, and is a staple in many Bengali households, especially during summer when potol is in season.
Ingredients for Aloo Potol Torkari
Potatoes - You can use any variety of Potatoes (aloo) for this dish. Just avoid using sweet potatoes as it will change the taste of the dish completely.
Potol (Parwal / Pointed Gourd) - Always choose the bright green color that's tender. It should feel firm to touch and not too soft.
Spices - Nigella seeds and bay leaves are the whole whole spices used. Apart from that, there is also a spice paste of cumin powder with coriander powder, chili powder and turmeric powder.
Green chili - Green chili will add a lovely aroma and a subtle heat to the dish. You can either chop, or slit in half.
Oil - If you have mustard oil, use that as it will add a lovely pungent flavor. If you can't find mustard oil, you can use regular vegetable oil too.
Green chili - I like to add a couple whole green chili as it adds a lovely aroma and mild heat. If you preferred spicier, then definitely chop the green chili finely before adding
Steps to prepare
Don't peel the pointed gourds, instead just scrape it gently using a pairing knife or any small knife.
Then cut the pointed gourd into small bite size. Also peel the potato and cut into bite size.
Place the pointed gourd and the potatoes in a bowl and sprinkle salt on it. Leave it aside for 15 minutes. This will season and soften the pointed gourd and the potatoes and will thereby fasten the cooking process too.
In a pan, heat mustard oil and add nigella seeds along with bay leaves.
Add the potol and aloo and stir it around. Let it cook for a few minutes.
In the meantime, add all the ground spices in a small cup or bowl, add water to make a spice paste.
Pour the spice paste to the pan and cook in medium heat until the raw aroma of the spices are gone. It will take roughly 5 minutes. At this stage, if it looks too dry for you, then add water. Add the green chili and cook for a couple more minutes.
You can choose to make the dish with gravy or keep it semi dry like I did.
Enjoy this with roti or rice with daal on the side.
Vegetarian Bengali Recipes to try
Laal Shaak
Lau Diye Bhaja Munger Dal
FAQs
It can be mildly to moderately spicy depending on how many green chilies or spices you use. Traditionally, it has a balanced flavor – not overly spicy.
Yes! In fact, the traditional Bengali version is often made without onion and garlic, making it suitable for vegetarian or satvik meals.
Yes, potol is the Bengali name for parwal or pointed gourd. It’s a summer vegetable commonly found in India.
Aloo Potol Torkari
Ingredients
- 7 oz Pointed gourd (Parwal/ Potol)
- 6 oz Potato
- 2 tablespoon Mustard Oil
- 2 Fresh green chili
- salt to taste
Spices
- 1 tablespoon Nigella seeds
- 1 Bay leaves
- ¼ Tsp Turmeric powder
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Coriander Powder
- ¼ teaspoon Chili powder
Instructions
- Gently scrape the pointed gourd and then dice into bite size. Also peel the potatoes and then dice almost equal size as the pointed gourd.
- Place the pointed gourd and potatoes in a big bowl and season with salt. Leave it aside for 15 minutes. It will soften the texture and cook the vegetables faster.
- In a pan, heat mustard oil and then add nigella seeds along with bay leaves. Let it sizzle for a few seconds and then add the seasoned potatoes and pointed gourd. Stir it around and let it cook for 5 minutes.
- In a small bowl or glass, add the ground spice and mix it with water to make a spice paste. Add the spice paste to the pan and stir it around. Add little water, cover the pan, bring the heat to simmer and cook for 5 minutes.
- After 5 minutes, add the fresh green chilies, chopped or whole. Check for salt and add more if needed.
- Serve warm with rice or roti!
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