Potol Bhaja - Bengal

• Mustard oil

  25 ml

• Pointed gourd (parwal)

  halved lengthwise

  300 g

• Red chili powder

  2 g

• Rice flour

  10 g

• Salt

  to taste

• Turmeric powder

  3 g

Add to Cart

Flavor profile

Method

1. 1Scrape and halve the pointed gourd lengthwise.
2. 2Rub with turmeric, chilli powder and salt; let sit 5 minutes.
3. 3Dust lightly with rice flour for extra crispness.
4. 4Heat mustard oil in a pan until it just smokes, then lower the heat.
5. 5Shallow-fry the pointed gourd 5-6 minutes per side until golden and tender.
6. 6Drain and serve hot as a starter with dal and rice.