Bengali Potol Bhaja (Bengali Style Parwal Sabzi) Recipe
Description:
Potol, or parwal, is a vegetable that is not as widely known but is a favorite in Bengal. This simple yet flavorful vegetable is available throughout the year and adds a unique taste to Bengali dishes. Potol Bhaja, the Bengali-style dry sabzi, is made by frying the pointed gourd in mustard oil, creating a dish that has a crispy, flavorful texture. It’s an excellent side dish that complements your daily meals with its delightful, earthy flavors.
Cuisine: Bengali Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parval) | 250 grams |
| Mustard oil | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Preparation Time
| Time | Value |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
Instructions
-
Prepare the Parwal:
Begin by washing and patting the parwal (pointed gourd) dry. Cut them in half lengthwise and set them aside for later use. -
Season the Parwal:
In a small bowl, combine salt and turmeric powder. Mix well. Generously rub this turmeric-salt mixture over the sliced parwal pieces. Set them aside to marinate for a few minutes. -
Fry the Parwal:
Heat mustard oil in a large frying pan over medium heat. Once the oil is hot, add the marinated parwal pieces to the pan. Sauté them until they turn golden brown and crisp up on all sides. -
Serve:
Once the parwal is perfectly crispy and browned, transfer the Bengali Potol Bhaja to a serving bowl. Serve it hot as a side dish with steamed rice and dal chingri for a comforting Bengali meal.
Serving Suggestions:
Enjoy this delicious Bengali Potol Bhaja along with Dal Chingri (Dal with shrimp) and Steamed Rice for a wholesome and satisfying meal. It’s a perfect option for a weekday lunch or dinner, adding a touch of authentic Bengali flavors to your table.
Notes:
- Pointed gourd (Parwal) is available year-round in most Indian grocery stores, and its mild flavor makes it a versatile vegetable that pairs well with a variety of spices.
- Mustard oil is essential in Bengali cooking, imparting a distinct flavor that enhances the taste of this dish. If you don’t have mustard oil, you can use any neutral cooking oil, but the authentic flavor may be different.
