Follow these steps for perfect results
Pointed gourd (Parwal)
slit in half lengthwise
Mustard oil
Turmeric powder (Haldi)
Salt
Wash and pat dry the pointed gourd (parwal).
Slit the parwal in half lengthwise.
In a bowl, combine salt and turmeric powder.
Rub the salt and turmeric mixture generously all over the parwal.
Let the parwal rest for a few minutes.
Heat mustard oil in a pan.
Once the oil is hot, add the parwal to the pan.
Sauté the parwal until browned on all sides.
Transfer the Bengali Potol Bhaja to a serving bowl.
Serve hot with Dal Chingri and Steamed Rice.
Expert advice for the best results
For a spicier version, add a pinch of red chili powder.
Ensure the oil is hot before adding the parwal for even cooking.
Don't overcrowd the pan to allow for proper browning.
Everything you need to know before you start
5 mins
Parwal can be prepped ahead of time and stored in the refrigerator.
Serve in a bowl, garnished with a sprig of cilantro.
Serve as a side dish with rice and dal.
Serve as part of a thali.
Complement the spices.
Discover the story behind this recipe
A common and popular Bengali side dish.
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