Aloo Potol er Chorchori | Bengali Parwal Sabji

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This aloo potol er chorchori is a summer recipe where potol or pointed gourd is cooked with potatoes and a handful of spices for a dryish stir fry side dish. Pointed Gourd or Parwal is an extremely popular vegetable in Bengali cuisine and this niramish potol alur torkari is often served as a bengali niramish ranna with seasonal vegetables for everyday cooking.

As a traditional Bengali vegetarian dish, this alu potol recipe is by default vegan, gluten-free and dairy free. For those who are looking to add more healthy vegetarian side dishes to their meals, this Bengali aloo potol bhaja chorchori is an excellent option.

Potol aloor torkari - Potoler Torkari

Reasons to include Potol or Pointed Gourd (Parwal) in your everyday cooking

Pointed gourd, scientifically known as Trichosanthes dioica, is a popular vegetable in South Asia and other tropical regions. This green, elongated vegetable is not only delicious but also packs a nutritional punch, making it a valuable addition to any balanced diet. Let’s explore some of the health benefits offered by this humble vegetable.

  1. Rich in Nutrients: Pointed gourd is a good source of essential nutrients, including vitamins A, C, and E, which act as antioxidants to combat free radicals and support overall immune function.
  2. Heart Health: The presence of dietary fiber in pointed gourd aids in reducing cholesterol levels and promotes heart health by preventing the buildup of plaque in arteries.
  3. Weight Management: With a low-calorie content and high fiber, this vegetable helps in managing weight by promoting a feeling of fullness and reducing overall calorie intake.
  4. Digestive Health: The fiber content also supports healthy digestion, prevents constipation, and maintains a healthy gut environment.
  5. Blood Sugar Regulation: Pointed gourd contains compounds that may help lower blood sugar levels, making it beneficial for individuals with diabetes.
  6. Anticancer Potential: Some studies suggest that the bioactive compounds in pointed gourd may possess anticancer properties, though more research is needed in this area.

When it comes to Bengali cuisine, it offers a wide range of easy Bengali niramish ranna recipes with varied flavors and textures. Whether you follow a vegetarian lifestyle or simply enjoy exploring new culinary experiences, authentic bengali niramish recipes are a delightful option.

How to make Aloo Potol er Chorchori – Ingredients list

  • Potol or Pointed Gourd – Parwal.
  • Aloo or Potatoes
  • Panchphoron
  • Mustard Oil
  • Salt & Sugar
  • Turmeric Powder

Step-by-step instructions for this Aloo Parwal sabji recipe in Bengali style

  • Start by washing and drying pointed gourds and potatoes. Scrape the parwal or pointed gourd and cut off the ends. Give it a slit lengthwise and scrape the insides out. Now dice them into small pieces
  • Similarly prep the potatoes by peeling and dicing them in smaller pieces
  • Heat some mustard oil in a pan and temper it with panchphoron. Let them crackle for a couple of seconds
  • Add the potato cubes and sliced pointed gourd to the pan. Stir well and cook for 5 minutes on medium heat.
  • Now, add the turmeric powder, sugar and salt. Mix everything thoroughly.
  • Reduce the heat to low, add a splash of water and cover the pan. Let the vegetables cook for another 10-12 minutes until they become tender.
  • Once the veggies have cooked thoroughly, Drizzle some mustard oil and turn off the heat. Give everything a good mix before serving it hot with rice for a healthy lunch
Do you peel Potol?

Yes, partially. In most potol recipes you will see that the outer skin is removed in alternating strips. This is done so that the potol or parwal doesn’t get mushy and loose its shape. The outer skin, if you notice is slightly harder than the flesh inside. It is also completely edible so no need to remove the peel completely

Do I remove seeds from Parwal or Potol?

If you are using young pointed gourd, then it isn’t necessary to remove the seeds. However if they have turned red due to ripening, then it is advisable to remove them. Simply scoop out the seeds and fleshy inside using a spoon.

While prepping Potol for this dish, keep the peels and fleshy inner pieces of the vegetable aside for another unique Bengali Potol recipe called Potoler Khosa Bata. You will find the recipe here

Potol er Khosa Bata Recipe
This Potoler Khosa Bata uses discarded pointed gourd peel and grind it into a course mix before frying it with mild spices.
Check out this recipe
Potol er Khosa Bhaja | Potol recipes

Few more popular Bengali vegetarian side dishes from my Blog

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

I have over 300+ popular Bengali niramish recipes on my Blog which offers a wide variety of dishes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali vegetarian dishes for everyday cooking which are more suited to modern-day hectic lifestyles.

Aloo Potol er Chorchori | Bengali Parwal Sabji
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This aloo potol er chorchori is a summer recipe where potol or pointed gourd is cooked with potatoes and a handful of spices for a dryish stir fry side dish. Pointed Gourd or Parwal is an extremely popular vegetable in Bengali cuisine and this niramish potol alur torkari is often served as a bengali niramish ranna with seasonal vegetables for everyday cooking.

Course: Side Dish
Cuisine: Bengali, Indian
Keyword: Pointed Gourd Recipes, Potato Recipes, Potol er Tarkari
Servings: 4 people
Author: Priyanka
Ingredients
  • 500 gms Potol or Pointed Gourd – Parwal. 8-10 nos.
  • 2 Aloo or Potatoes Medium
  • ¼ tsp Panchphoron
  • 2 tbsp Mustard Oil
  • Salt to Taste
  • ½ tsp Sugar
  • ½ tsp Turmeric Powder
Instructions
  1. Start by washing and drying pointed gourds and potatoes. Scrape the parwal or pointed gourd and cut off the ends. Give it a slit lengthwise and scrape the insides out. Now dice them into small pieces
  2. Similarly prep the potatoes by peeling and dicing them in smaller pieces
  3. Heat some mustard oil in a pan and temper it with panchphoron. Let them crackle for a couple of seconds
  4. Add the potato cubes and sliced pointed gourd to the pan. Stir well and cook for 5 minutes on medium heat.
  5. Now, add the turmeric powder, sugar and salt. Mix everything thoroughly.
  6. Reduce the heat to low, add a splash of water and cover the pan. Let the vegetables cook for another 10-12 minutes until they become tender.
  7. Once the veggies have cooked thoroughly, Drizzle some mustard oil and turn off the heat. Give everything a good mix before serving it hot with rice for a healthy lunch

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.


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