Aloo Potol Bhaja (Potato Pointed Gourd Fry)
Aloo Potol Bhaja, also known as aloo parwal fry or potato pointed gourd fry, is a traditional Bengali dish that features crispy and flavorful potatoes (aloo) and pointed gourd (potol).
Ingredients
- 400 grams Pointed Gourd (thin sliced and cleaned)
- 4 pieces Potato (cut wedges and cleaned)
- 3 tablespoon Mustard oil
- 1 piece Onion (sliced)
- 2 tablespoon Ginger, garlic and chilli paste (freshly made)
- 1 tablespoon Coriander powder
- 1.5 tablespoon Turmeric powder
- 1 tablespoon Red chili colour powder
- 1 tablespoon Cumin powder
- 2 pieces Dried red chili
- Salt to taste
Instructions
- First mix the potato and the pointed gourd with onion, Ginger, garlic and chilli paste, cumin, coriander, turmeric, red chilli colour powder and salt in a separate bowl.
- Keep aside for 20 mins and cover it with a lid and let the water come out from it.
- Keep a pan on the gas stove, and pour some oil and let it get heated.
- When it is hot, add the dried red chili, simmer the gas, let the chilli give an aroma and add the pointed gourd.
- It will be a little moist so make the flame a little high and cover it with a lid for 5 mins.
- Remove the lid and fry it and cover it again till it gets cooked. Please stir it often. But do not cover it otherwise it may burn from the bottom.
- Cook till it is dry, soft and the vegetables and the spies are well blended with each other.
- Transfer Aloo Potol Bhaja to a serving plate. Serve it with steamed rice or roti.
Video
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Notes
I use fresh and firm pointed gourd and potatoes to make this dish. Overmatured or hard pointed gourd will not give the right texture and taste to the dish.
Make sure you slice the potatoes and pointed gourd perfectly and uniformly. Thin and uniform slices will ensure uniform cooking and offer a consistent texture to the dish.
Marinate the vegetables with the spices. This will make the vegetables and the dish more flavorful with the flavor of the spices infused perfectly.
Use only oil or combine oil and ghee to fry the vegetable and additional flavor. Make sure you fry them in a non-stick frying pan and in small batches for uniform cooking.
Adjust the flame to maintain the right temperature while frying the vegetables. A low to medium flame all through will ensure that the vegetable pieces are perfectly crispy from the outside and tender from the inside.
Nutrition Info (Estimation Only)
Nutrition Facts
Aloo Potol Bhaja (Potato Pointed Gourd Fry)
Amount per Serving
Calories
155
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
923
mg
40
%
Potassium
285
mg
8
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
761
IU
15
%
Vitamin C
32
mg
39
%
Calcium
73
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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