This Potoler Khosa Bata uses discarded pointed gourd peel and grind it into a course mix before frying it with mild spices. Usually when we make pointed gourd recipes, the vegetable is peeled in stripes with the peels usually discarded as they are quite rough in texture. For this potoler khosa bata we are going to save those discarded peels and then grind them. This is served as a dryish niramish side dish to steaming hot rice for a healthy and nutritious meal.
Bengali cuisine is truly unique because not only we use local and seasonal ingredients for niramish ranna recipes, but we often use up these vegetables in their totality. Even their peels and some other discarded parts. Most often these peels contain high levels of vitamins, minerals and dietary fibres. In this blogpost, I have charted out the detailed recipe for potoler bharta, an another name for this potoler khosa bata along with few more khosa bata recipes.
Why you will love this পটলের ভর্তা (potoler bharta) recipe?
- Rich in nutrients. Potol or Pointed Gourd is an excellent source of vitamins A, C, and E, which supports overall immune function of the body. The peels also comprise of the same nutrients in addition to dietary fibres
- Helps you make Budget Meals. It helps you use up the entire vegetable, with very less going to the waste bin. Now why would Bengalis use peels to cook a dish, keep reading below
- Keeps gut health good. With high dietary fibres, khosa bata recipes like this one here helps the bowel movement healthy and clean
- Weight Management: With a low-calorie content and high fiber, potoler khosa bata recipe helps in managing weight by promoting a feeling of fullness and reducing overall calorie intake
Discarded Peel as an ingredient? Khosa bata recipe is unique yet delicious.
When it comes to Bengali cuisine, it offers a wide range of easy Bengali niramish ranna recipes with varied flavors and textures. Besides the local and seasonal vegetables, often peels and insides of the vegetables are also used up.
Whether you follow a vegetarian lifestyle or simply enjoy exploring new culinary experiences, authentic bengali niramish recipes like this potoler khosa bata offers a unique peek into rich & varied Indian vegetarian recipes.
Till a few years back Bengali households would often comprise of multi-generational families living under the same roof and coming together for almost 5 meals a day. Feeding such huge families would be even a bigger challenge for the ladies of the family to come up with interesting yet budget friendly meals.
So, it was one of the top priorities to them to cook dishes which would be highly nutritious for the whole family, often comprising of members ranging between the age of 8 to 80! And quite often they would also cook up the peels in order to minimise wastage.
I have few more such khosa bata recipes on my blog which are truly unique and absolutely lip-smackingly delicious.
- Kanchkolar Khosa Bata Recipe
- Lau er Khosa Torkari – Bekla Chorchori
- Aloo r Khosa Bhaja
In this potoler khosa bata recipe, I have also included bottle gourd and potato peels to fortify it further and increase the quantity as well. So, here’s the list of ingredients that goes into making this pointed gourd peel recipe.
How to make Potol er Khosa Bhorta recipe – Ingredients list
- Pointed Gourd peel & fleshy centre including seeds
- Bottle Gourd (Lauki/Lau) & Potato (Aloo) Peels
- Garlic
- Green Chilies
- Salt & Sugar
- Turmeric Powder
- Nigella Seels or Kalonji (Kalo Jeere)
The key to this dish পটলের খোসা বাটা, other than potoler khosa or pointed gourd peels is the quantity of garlic and green chilies that goes into it. It gives a delicious twist to the dish which masks the flavour of the veggie, which is often a deterrent to thos aren’t much of a fan of this veggie.
Step-by-step instructions for this Potol er Khosa Bata recipe
- Gather the peels and fleshy insides of the pointed gourd or potol. Here, I have also added the peels of potatoes and a young bottle gourd
- Grind it into a coarse mix along with garlic and green chilies
- Heat a relatively generous amount of mustard oil in a pan and add some nigella seeds to it
- As they start to crackle, add the coarsely ground paste of peels
- Add salt, turmeric powder and sugar and fry it till it reduces in quantity and starts releasing oil at the edges. You will see that as it fries, it will turn a shade darker and dry up
- Serve it hot with rice and other side dishes for a healthy and traditional Bengali meal
Few more popular Bengali vegetarian side dishes from my Blog
- Aloo Potol er Chorchori | Bengali Parwal Sabji
- Bengali Jhinge Aloo Posto Recipe | Turai ki Sabji
- Korma-style Kathal Ki Sabji Recipe
- Niramish Kanchkolar Kofta Curry Recipe
- Kathal Bichir Tarkari Shorshe Bata Diye Recipe
- Niramish Bandhakopir Tarkari Recipe
- Niramish Mochar Ghonto Recipe | Bengali Banana Blossom Curry
- Doi Lau | Dahi Lauki Recipe
- Lauki Kofta Curry Recipe
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+ Bengali Recipes on my Blog which offers a wide variety of dishes, some of which being off beat like this Potol er Khosa Bata. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles, you will find a wide variety of Bengali ranna recipes at one place.
This Potoler Khosa Bata uses discarded pointed gourd peel and grind it into a course mix before frying it with mild spices.
- 2 cups Pointed Gourd peel & fleshy centre including seeds
- 1 cup Bottle Gourd Lauki/Lau & Potato (Aloo) Peels optional
- 10-12 nos Garlic
- 4 nos Green Chilies Adjust as per taste
- Salt & Sugar As per taste
- ½ tsp Turmeric Powder
- ¼ tsp Nigella Seels or Kalonji Kalo Jeere
- 3 tbsp Mustard Oil
-
Gather the peels and fleshy insides of the pointed gourd or potol. Here, I have also added the peels of potatoes and a young bottle gourd
-
Grind it into a coarse mix along with garlic and green chilies
-
Heat a relatively generous amount of mustard oil in a pan and add some nigella seeds to it
-
As they start to crackle, add the coarsely ground paste of peels
-
Add salt, turmeric powder and sugar and fry it till it reduces in quantity and starts releasing oil at the edges. You will see that as it fries, it will turn a shade darker and dry up
-
Serve it hot with rice and other side dishes for a healthy and traditional Bengali meal
Leave a Reply