Potol Bharta Recipe | Parwal Bharta | Potol Vorta

5 from 1 vote
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Introducing Potol Bharta – a simple recipe that turns pointed gourd into a flavorful delight!

This dish blends boiled pointed gourd with spices like garlic, onions, and red chilis, creating a tasty paste.

A dash of raw mustard oil at the end adds an extra punch to its taste.

Follow these easy steps for a lip-smacking Potol Bharta or Parwal Bharta!

Potol Bharta

Key Takeaways

  • Flavorful Fusion: Potol Bharta blends boiled pointed gourd with garlic, onions, and red chilis, creating a flavorful paste. The addition of raw mustard oil enhances its taste.
  • Step-by-Step Preparation: Boil, grind, and spice up the pointed gourd paste with red chilis, nigella seeds, and aromatic spices like turmeric and Kashmiri red chili powder.
  • Expert Tips for Enhanced Taste: Retain the pointed gourd seeds for texture, adjust spice levels as per preference, and fry the mixture well to intensify flavors. Drizzle raw mustard oil for a unique taste.
  • Versatile Serving Options: Potol Bharta pairs well with various accompaniments like steamed rice, Indian flatbreads (Roti/Chapati/Paratha), naan, or puri, offering a satisfying meal experience.
  • Distinct Taste Profile: Enjoy a bold, fiery, and well-rounded taste, a balanced fusion of spicy, tangy, and pungent flavors, making Potol Bharta a delightful and healthy side dish.

The Ingredients:

Potol Bharta Ingeredients

  • Potol or pointed gourd: 500 gm (cut, scaled & cleaned)
  • Dry red chili: 6 pieces
  • Nigella seeds: ½ tbsp
  • Turmeric powder: ½ tbsp
  • Kashmiri red chili powder: ½ tbsp
  • Garlic: 1 piece (chopped)
  • Onion: 1 piece (chopped)
  • Green chili: 6 to 7 pieces
  • Salt to taste
  • Mustard oil: 2 tbsp + few drops for the drizzle at the end

How to Make Potol Bharta (Step by Step with Images)

1. Add 1 cup of water to a wok and heat it. Once the water starts simmering, add the pointed gourds or potol.

Adding cup of water and pointed gourds to a wok and heating

2. Add ½ tbsp of salt and cover them. Uncover the lid and stir after a few seconds. Check if the potol or pointed gourds are fully boiled. Turn off the flame and let it cool.

Pointed gourds boiling

3. Then grind the boiled pointed gourds or potol into a smooth paste without adding additional water.

Grinding the boiled pointed gourds or potol into a smooth paste

4. In a nonstick wok, heat 2 tbsp of mustard oil. Once the oil is hot, add six dry red chilis and stir-fry them briefly.

Heating mustard oil and adding red chilis

5. Remove three red chilis and leave the rest in the wok. Add the nigella seeds and stir-fry until a pleasant aroma emerges.

Removing red chilis and adding the nigella seeds and stir-frying

6. Stir in the chopped onions and cook for 2 minutes. Now, add the chopped garlic and stir fry it. Gently crush the red chilis with a spatula to release their heat.

Stirring chopped onions, chopped garlic

7. Introduce the green chilis and continue to stir-fry. Add the potol or pointed gourds paste and sauté for a while.

Adding green chilis and pointed gourds paste

8. Sprinkle turmeric powder and red chili powder into the mixture. Mix everything thoroughly. The more you fry, the better the taste will be.

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(Expert tip: Keep the potol or pointed gourd seeds. Do not discard them.)

Sprinkling turmeric powder and red chili powder into the mixture

9. Add ½ tbsp of salt. Reintroduce the three previously fried red chilis (crushed) into the paste. Drizzle raw mustard oil from above and mix everything very well. The raw mustard oil will enhance the flavor.

(Expert tip: Adjust salt and spices according to your taste.)

Adding salt, fried red chilis (crushed) into the paste and drizzle raw mustard oil

10. Your Potol Bharta is now ready to be served.

Potol Bharta is ready

Pro Tips for Making Best Potol Bharta

Retain the Seeds: Keep the pointed gourd or potol seeds while preparing the paste. These seeds contribute to the texture and authentic taste of the dish.

Adjust Spice Levels: Tailor the spice levels to your preference. If you prefer it spicier, increase the number of green chilis or adjust the amount of red chili powder.

Fry Well for Flavor: The more you fry the mixture after adding spices, the richer the flavors become. Don’t rush this step; let the ingredients blend and intensify for a tastier outcome.

Mustard Oil Enhancement: The final drizzle of raw mustard oil elevates the dish’s flavor. Its distinct taste adds a unique touch, enhancing the overall culinary experience.

What to Serve with Potol Bharta?

Potol Bharta, with its zesty flavors, is a versatile dish that beautifully complements various accompaniments. Here’s what you can serve with this delightful recipe:

Steamed Rice: The soft and fluffy texture of steamed rice perfectly balances the robust flavors of Potol Bharta. The blend of tastes and textures creates a satisfying meal.

Indian Flatbread (Roti/Chapati/Paratha): Pairing Potol Bharta with freshly made Indian flatbreads provides a wholesome and filling dining experience. The contrast of flavors between the dish and the bread elevates the meal.

Naan or Puri: These traditional Indian bread types add a delightful touch to the meal. The softness of naan or the puffiness of puri complements the spiciness and richness of the bharta.

How Does Potol Bharta Taste?

Potol Bharta Featured Image

Spicy & Savory Fusion: Potol Bharta delivers a unique blend of spiciness and savory flavors. The combination of garlic, red chilis, and nigella seeds infuses the dish with a zesty kick.

Distinctive Mustard Oil Flavor: The addition of raw mustard oil towards the end contributes a sharp and distinctive taste, elevating the overall flavor profile of the dish.

Wholesome Essence of Pointed Gourd: The primary ingredient, pointed gourd, when blended with the spices, creates a flavorful paste. The retained seeds add a slightly coarse texture, offering a pleasant contrast.

Aromatic & Spicy Aroma: The dish emits an enticing aroma characterized by its spices. As the ingredients are fried together, they release an aromatic and inviting scent.

Rich, Intense Flavors: Thoroughly frying the spices and ingredients intensifies their flavors, resulting in a rich and deeply satisfying taste experience.

Bold, Fiery, and Well-rounded Taste: The combination of spices, including garlic, red chilis, and other seasonings, creates a bold, fiery, and well-rounded taste profile that stimulates the palate.

Balanced Fusion of Flavors: Potol Bharta offers a delightful fusion of spicy, tangy, and pungent notes, creating a well-balanced and flavorsome dish.

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Potol Bharta Alternatives

Aloo Bharta: Replace pointed gourd with boiled and mashed potatoes. Season with spices like cumin, coriander, red chili powder, and garam masala. Add onions, green chilis, and a dash of lemon juice for a tangy twist.

Baingan Bharta: Use roasted and mashed eggplant as the base. Season it with onions, tomatoes, green chilis, and spices like cumin, coriander, and turmeric. Finish with a tempering of mustard seeds and curry leaves for an aromatic touch.

Tomato Bharta: Cook tomatoes until they’re soft, then mash them into a paste. Add sautéed onions, garlic, green chilis, and spices like turmeric, cumin, and coriander. Garnish with fresh cilantro for a tangy and flavorful alternative.

Mushroom Bharta: Sauté finely chopped mushrooms with onions, garlic, ginger, and green chilis. Season with garam masala, coriander, and cumin. Finish with a sprinkle of kasuri methi (dried fenugreek leaves) for a unique twist.

Chana Bharta: Mash cooked chickpeas and mix them with sautéed onions, tomatoes, green chilis, and spices like cumin, coriander, and garam masala. Garnish with fresh coriander for a protein-rich alternative.

Recipe Card

Potol Bharta Featured Image

Potol Bharta | Parwal Bharta | Potol Vorta

By Mita Mondal
Potol Bharta is a traditional Bengali dish made by boiling and mashing pointed gourd (potol) and blending it with spices like garlic, onions, red chilis, and aromatic mustard oil.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 88 kcal

Ingredients
  

  • 500 grams Pointed gourd (cut, scaled & cleaned)
  • 6 pieces Dry red chili
  • ½ tbsp Nigella seed
  • ½ tbsp Turmeric powder
  • ½ tbsp Kashmiri red chili powder
  • 1 piece Garlic (chopped)
  • 1 piece Onion (chopped)
  • 7 pieces Green chili:
  • 2 tbsp Mustard oil

Instructions
 

  • Boil the pointed gourds in a wok with a cup of water and ½ tbsp of salt until they're fully cooked. Once done, let them cool.
  • Grind the boiled pointed gourds into a smooth paste without adding extra water.
  • Heat 2 tbsp of mustard oil in a nonstick wok. Stir-fry six dry red chilis until fragrant, then remove three of them.
  • Add nigella seeds to the remaining chilis and fry until aromatic.
  • Stir in chopped onions and cook for 2 minutes. Then add chopped garlic and cook until fragrant.
  • Crush the red chilis gently with a spatula. Add green chilis and continue to stir-fry.
  • Introduce the pointed gourd paste and sauté for a bit.
  • Sprinkle turmeric powder and red chili powder, ensuring thorough mixing for enhanced taste.
  • Adjust salt and add the previously fried red chilis (crushed). Drizzle raw mustard oil for added flavor.
  • Your Potol Bharta is ready to be served!

Video

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Notes

Pointed Gourd Texture: Ensure the pointed gourds are thoroughly boiled until they turn tender. This helps in achieving a smoother and creamier texture when grinding them into a paste.
Consistency Matters: While grinding the boiled pointed gourds into a paste, aim for a smooth texture without adding extra water. This helps in creating a well-incorporated base for the dish.
Balancing Spice Levels: Adjust the quantity of red chilis and green chilis according to your spice preference. More green chilis bring extra heat, while red chilis contribute both heat and color to the dish.
Careful Spice Addition: Ensure thorough mixing of spices like turmeric powder, red chili powder, and salt into the mixture. This allows for an even distribution of flavors throughout the dish.
Mustard Oil Enhancement: The final drizzle of raw mustard oil is crucial to elevating the overall flavor of Potol Bharta. Its distinct taste adds a unique touch to the dish, so don't skip this step if possible.
Retaining Potol Seeds: Keeping the pointed gourd seeds adds a slight crunch and texture to the dish. It also enhances the authentic taste of Potol Bharta, so consider retaining and incorporating them while grinding the paste.
Frying for Enhanced Flavor: Take your time to stir-fry the ingredients, especially after adding spices. This allows them to blend and intensify, enhancing the overall taste experience.
Customization: Feel free to experiment with additional spices or herbs such as coriander, cumin, or garam masala to tailor the flavors to your liking. Adjustments can be made according to personal taste preferences.
Serve Warm: Potol Bharta is best enjoyed fresh and warm. Pair it with steamed rice, roti, naan, or any preferred bread to complement its robust flavors.
Storage and Reheating: If there are leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stove or microwave, adding a touch of fresh mustard oil for reviving the flavors before serving.
Following these notes will help you create a delicious and flavorsome Potol Bharta every time!

Nutrition Info (Estimation Only)

Nutrition Facts
Potol Bharta | Parwal Bharta | Potol Vorta
Amount per Serving
Calories
 
88
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
23
mg
1
%
Potassium
 
173
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
556
IU
11
%
Vitamin C
 
32
mg
39
%
Calcium
 
41
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Potol Bharta,” or smashed pointed gourd recipe, is an easy-to-cook dish that pairs perfectly with rice or roti.

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The delightful taste of potol or pointed gourd, combined with onions, garlic, and red chilis, makes it incredibly delicious and a healthy side dish.

The dish reaches its peak when raw mustard oil is added.

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