Potol Bhaji

Savor the vibrant flavors of Bengali cuisine with Potol Bhaji, a delightful stir-fry of tender pointed gourd, mustard oil, and aromatic spices. Enjoy this comforting dish as a quick weeknight dinner or a special family gathering.

• 500 grams potol (pointed gourd)
• 2 tablespoons mustard oil
• 1 teaspoon panch phoron
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 tablespoons salt
• 1 cup water
• 2 tablespoons coriander leaves

Method

1. 1

   Heat the mustard oil in a pan over medium heat until it starts to smoke slightly.

2. 2

   Add the panch phoron to the hot oil and let it splutter for a few seconds.

3. 3

   Reduce the heat to low and add the sliced potol, turmeric powder, red chili powder, and salt. Stir well to coat the potol evenly.

4. 4

   Pour in the water and cover the pan. Let it cook for about 10 minutes or until the potol is tender.

5. 5

   Once cooked, remove the lid and increase the heat to evaporate any excess water. Stir occasionally to avoid burning.

6. 6

   When the potol is dry and slightly caramelized, remove from heat.

7. 7

   Garnish with chopped coriander leaves before serving.

8. 8

   Serve hot with rice or as a side dish.