Potol (Parwal / Pointed Gourd) Bhaja is a very common shallow fried veggie. It is a favourite side dish relished with rice and dal in most of the Bengali house hold. It requires just a marination of salt and turmeric powder. For a more spicy version, a little bit of chili powder is always welcome.
- 7-8 Potol (Parwal / Pointed gourd), cut into half
- salt to taste
- 1/4 tsp. turmeric powder
- 1/4 tsp. red chili powder (opt)
- 4-5 tbsp. mustard oil
Marinate the potols with salt, turmeric powder and red chili powder (opt) for 5-10 minutes. Heat oil in a pan and shallow fry them till light golden brown in colour.
Drain on a kitchen towel and serve hot as a side dish along with rice and dal (lentil).