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Potol er Khosa Bhaja | Potol recipes
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Potol er Khosa Bata | পটলের খোসা বাটা

This Potoler Khosa Bata uses discarded pointed gourd peel and grind it into a course mix before frying it with mild spices.
Course Side Dish
Cuisine Bengali, Indian
Keyword Bengali Food, Bengali Vegetarian Recipes, Pointed Gourd Recipes, Potol er Tarkari
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Priyanka

Equipment

  • Mixer Grinder
  • Stove Top
  • Heavy bottom Non-stick Pan

Ingredients

  • 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 Seeds or Kalonji Kalo Jeere
  • 3 tbsp Mustard Oil

Instructions

  • 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
    2 cups Pointed Gourd peel & fleshy centre including seeds, 1 cup Bottle Gourd Lauki/Lau & Potato (Aloo) Peels
  • Grind it into a coarse mix along with garlic and green chilies
    10-12 nos Garlic, 4 nos Green Chilies
  • Heat a relatively generous amount of mustard oil in a pan and add some nigella seeds to it
    3 tbsp Mustard Oil, ¼ tsp Nigella Seeds or Kalonji
  • 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
    Salt & Sugar, ½ tsp Turmeric Powder
  • Serve it hot with rice and other side dishes for a traditional Bengali meal