Aloo Potol Bhaja (Potato Pointed Gourd Fry)
Aloo Potol Bhaja is a dry Bengali side of potato and pointed gourd, fried slowly in mustard oil with everyday spices. I grew up eating it with warm rice, and it still feels like home.
Ingredients
- Pointed Gourd – 400gms each chopped in 4 slices
- Potato – 4 pieces chopped in big slices
- Onion – 1 chopped in big slices
- Ginger garlic and chili paste – 2 Tbsp
- Coriander powder – 1 tsp
- Turmeric powder – 1.5 tsp
- Red chili color powder – 1 tsp
- Cumin powder – 1 tsp
- Dried red chili – 2 pieces
- Mustard oil 3 tsp
Instructions
- First mix the potato and the pointed gourd with onion, Ginger, garlic and chili paste, cumin, coriander, turmeric, red chili color 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. (Pro tip: Rushing this step is why potol turns bitter later.)
- 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 chili give an aroma and add the pointed gourd. (Pro tip: Pull the chili just as it darkens or else it will burn.)
- 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 spices are well blended with each other.
- Transfer Aloo Potol Bhaja to a serving plate. Serve it with steamed rice or roti.
Video
Subscribe to My YouTube Channel Mitar Cooking!
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.
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.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!