Potol Bhaja, also known as Fried Pointed Gourd, is a popular Bengali vegetarian dish.
It involves cutting pointed gourd (known as “potol” in Bengali) into pieces, coating them in a mixture of spices, and then frying them until they turn crispy and golden brown.
Potol Bhaja is a common side dish in Bengali cuisine and is often served as a part of a traditional meal.
The dish is relatively simple to prepare, so check out my recipe.
Key Takeaways
- Potol Bhaja is a crispy and popular Bengali vegetarian dish.
- This versatile dish comprises crispy fried pointed gourd mixed with simple spices.
- It is easy to prepare and can be enjoyed as a snack, appetizer, or a side dish served with rice, and roti.
- A few alternatives to this dish can be fried bhindi or okra, zucchini slices, and Paneer or Indian cottage cheese.
The ingredients
- Potol or pointed gourds: 300 gm (cut into longitudinal halves, cleaned & scraped)
- Turmeric powder: 1 tbsp
- Red chili powder: 1 tbsp
- Green chilis: 5 pieces
- Salt to taste
- Refined oil: 4tbsp
How to Cook Potol Bhaja (Step by Step Images)?
1. Smear the pointed gourds or potol with 1 tbsp of salt, 1 tbsp of turmeric, and 1 tbsp of red chili powder. Ensure thorough coating. Set aside for 10 minutes.
2. Add 4 tbsp of refined oil to a wok and heat it. Add the pointed gourds and fry them.
(Pro tip: Be cautious to prevent hot oil from splattering when adding the pointed gourds.)
3. Flip the pointed gourds and fry both sides until they turn slightly reddish in color over medium heat. Once fried, remove them from the wok and place them on a plate.
4. Next, fry the green chilis. Once fried, remove them from the wok and place them on a plate.
(Pro tip: Break the ends of the chilis to prevent them from crackling when added to the oil.)
5. Serve the Potol Bhaja on a plate with rice and roti, accompanied by the fried green chilis.
Recipe Card:
Potol Bhaja (Parwal Fry, Fried Pointed Grourd)
Ingredients
- 300 grams Pointed gourd (cut into longitudinal halves, cleaned & scraped)
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 2 pieces Green chili
- 4 tbsp Refined oil
Instructions
- Smear the pointed gourds or potol with 1 tbsp of salt, 1 tbsp of turmeric, and 1 tbsp of red chili powder. Ensure thorough coating. Set aside for 10 minutes.
- Add 4 tbsp of refined oil to a wok and heat it. Add the pointed gourds and fry them.(Pro tip: Be cautious to prevent hot oil from splattering when adding the pointed gourds.)
- Flip the pointed gourds and fry both sides until they turn slightly reddish in color over medium heat. Once fried, remove them from the wok and place them on a plate.
- Next, fry the green chilis. Once fried, remove them from the wok and place them on a plate.(Pro tip: Break the ends of the chilis to prevent them from crackling when added to the oil.)
- Serve the Potol Bhaja on a plate with rice and roti, accompanied by the fried green chilis.
Video
Notes
- Select fresh tender pointed gourds free from any blemishes or soft spots to make this dish. They will be easier to cut and cook evenly. Make thin and uniform slices of the pointed gourds. This will add to the consistency while frying them.
- I coat the slices with the spice mix and let it sit for some. This will enhance both the flavor and taste of the fried pieces of pointed gourd.
- Remove excess moisture from the pieces by sprinkling a little bit of salt and keeping them aside for a few minutes. use a paper or kitchen towel to clean them to prevent sogginess and add to the crispiness.
- Regulate the flame of your gas stove to maintain the right temperature of the oil while frying. To get the best results keep it within 350-375°F or 175-190°C.
- Always fry the sliced pointed gourd in batches to avoid overcrowding. This will give them enough space allowing even cooking and proper frying to achieve the desired crispiness.
