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Potol Bhaja

Kankana Saxena
Potol Bhaja is a very simple classic Bengali dish that is served with daal at the beginning of the meal. It's crispy because of the seeds but as you bite, it is soft and tastes amazing. Growing up, I was picky with vegetables, but Potol was my all-time favorite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Bengali Cuisine
Cuisine Bengali
Servings 0 serves 4
Calories 123 kcal

Ingredients
 

  • 20 pointed gourds (potol/parwal)
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • Oil to fry

Instructions
 

  • Trim the edges off the pointed gourds, then using a pairing knife, carefully scrape the outer layer of the skin, instead of peeling completely.
  • Then slice the gourds in half
  • Add salt and turmeric and give it a mix. Leave aside for 15 minutes.
  • In a skillet on medium heat, pour the oil and layer the pointed gourds, seed side down. Fry for 4 minutes and then flip and fry for 2 minutes. Keep the heat medium to medium low, so it doesn't get burnt.
  • Enjoy Potol bhaja warm with rice and daal.

Notes

Let the pointed gourd marinate in salt and turmeric for 15 minutes. Don't skip this part. This resting time, helps the pointed gourd to soften and season better. It also fastens the cooking time.

Nutrition

Serving: 1gCalories: 123kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 326mgFiber: 1g
Keyword bengali recipe, plant food, side dish, vegetarian