Bengali Potol Bhaja Recipe – Bengali Style Parwal Sabzi
Indulge in the vibrant flavors of Bengal with this delightful Bengali Potol Bhaja recipe, a classic side dish that showcases the humble pointed gourd, known as parwal. With its crispy exterior and tender interior, this dish is perfect for pairing with steaming bowls of dal and rice, making it an excellent choice for any weekday meal. Let’s dive into the details of this simple yet flavorful recipe that celebrates the essence of Bengali cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parwal) | 250 grams |
| Mustard oil | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Fiber | 3 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 25 minutes |
| Total Time | 35 minutes |
Servings
| Servings |
|---|
| 3 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Bengali Recipes | Side Dish |
Dietary Information
| Diet |
|---|
| Vegetarian |
Instructions
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Prepare the Pointed Gourd: Start by washing the pointed gourd (parwal) thoroughly under running water. Pat them dry using a clean kitchen towel. Once dry, slit each gourd lengthwise into halves and set them aside.
-
-
Season the Gourd: In a mixing bowl, combine the turmeric powder and salt. Mix well to ensure even distribution. Generously rub this turmeric-salt mixture all over the cut surfaces of the parwal, ensuring each piece is well coated. Allow them to sit for a few minutes to absorb the flavors.
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Heat the Oil: In a heavy-bottomed pan, heat the mustard oil over medium heat. You can test if the oil is ready by dropping in a small piece of the parwal; if it sizzles, the oil is hot enough.
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Sauté the Parwal: Carefully add the seasoned parwal to the hot oil in a single layer, ensuring not to overcrowd the pan. Sauté them for about 20-25 minutes, turning occasionally until they are golden brown and crispy on all sides. The oil should be bubbling, and the parwal should be cooked through and tender.
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Serve: Once cooked, transfer the Bengali Potol Bhaja to a serving bowl. Serve hot, ideally alongside Dal Chingri (prawn curry) and Steamed Rice for a complete Bengali meal.
Tips for the Best Bengali Potol Bhaja
- Mustard Oil: Using good-quality mustard oil enhances the flavor profile, giving a distinct Bengali taste. If you prefer, you can substitute it with vegetable oil, but the flavor will differ slightly.
- Adjusting Spices: Feel free to adjust the amount of turmeric and salt according to your taste. A hint of red chili powder can also be added for a spicy kick if desired.
- Serving Suggestions: This dish can be enjoyed on its own as a snack, or paired with various lentil dishes for a wholesome meal.
Conclusion
Bengali Potol Bhaja is a simple yet elegant dish that captures the heart of Bengali cooking. With its crisp texture and warm spices, it embodies comfort food at its finest. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress your family and friends. Enjoy this flavorful side dish as part of your meal, and savor the authentic taste of Bengali cuisine.
Enjoy making this Bengali delicacy and sharing it with your loved ones! Happy cooking!
