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A classic Bengali stir-fry where tender pointed gourd and potatoes are cooked in a rich, spicy onion-tomato masala. This semi-dry curry is a household favorite, perfect with rotis or dal and rice.
For 4 servings
Fry the Vegetables
Prepare the Masala Base
Cook the Spices and Tomato
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A classic Bengali stir-fry where tender pointed gourd and potatoes are cooked in a rich, spicy onion-tomato masala. This semi-dry curry is a household favorite, perfect with rotis or dal and rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 252.57 calories per serving with 4.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and 'Kasa' the Curry
Finish and Garnish
For a non-vegetarian version, add small fried prawns (chingri) along with the vegetables in Step 4. This combination, known as 'Potal Chingri', is a Bengali delicacy.
If you prefer a gravy, add 1 cup of warm water in Step 4 instead of 1/4 cup. Simmer until the gravy reaches your desired consistency.
You can replace pointed gourd with other vegetables like ridge gourd (jhinge), eggplant (begun), or raw papaya (pepe).
For a richer finish, stir in a tablespoon of fresh cream or cashew paste at the end of cooking.
Both pointed gourd and potatoes are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Pointed gourd is a good source of Vitamin A and Vitamin C, which are essential for vision and immunity. Potatoes provide potassium, which is important for blood pressure regulation.
The use of spices like turmeric (containing curcumin) and ginger gives this dish anti-inflammatory properties, which can help reduce inflammation in the body.
One serving of Aloo Potala Kasa contains approximately 250-300 calories, depending on the amount of oil used. It's a balanced dish with carbohydrates from potatoes and fiber from the pointed gourd.
Yes, it can be a healthy dish. It's rich in vegetables and beneficial spices like turmeric and ginger. Pointed gourd is low in calories and high in fiber. To make it healthier, you can reduce the amount of oil used for frying.
This recipe is naturally vegan and dairy-free as it uses mustard oil and does not contain any animal products.
If you can't find pointed gourd, you can use other vegetables like ridge gourd (luffa), zucchini, or tindora (ivy gourd). Adjust cooking times as needed, as these vegetables may cook faster.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave before serving.
Bitterness can occasionally come from the pointed gourd itself if it's not fresh. It can also happen if the powdered spices are burnt. Always add powdered spices on low heat and stir them for just 30-40 seconds before adding a liquid like tomato puree.