Potol Bhaja
Veg
Vegan
Parwal (pointed gourd / potol) sliced and fried in mustard oil until golden — a simple, nutty Bengali vegetable side that appears on most everyday lunch plates.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | potol (pointed gourd) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 3 tablespoons | mustard oil |
| 1 teaspoon | nigella seeds (kalonji) |
Instructions
- 1 Wash the potol thoroughly and peel them, leaving some stripes of skin intact.
- 2 Cut each potol into halves lengthwise.
- 3 In a bowl, mix turmeric powder, red chili powder, and salt. Add the potol pieces and coat them well with the spice mixture.
- 4 Heat mustard oil in a pan over medium heat.
- 5 Add nigella seeds to the hot oil and let them splutter for a few seconds.
- 6 Add the spiced potol pieces to the pan and stir well to coat them with the oil and nigella seeds.
- 7 Fry the potol on medium heat, turning occasionally, until they are golden brown and cooked through, about 10-15 minutes.
- 8 Remove from heat and serve hot.
Tips
For a variation, add a sprinkle of sugar for a hint of sweetness.