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A classic Bengali stir-fry featuring tender pointed gourd and crispy potatoes, seasoned with nigella seeds. This simple and comforting side dish comes together quickly and pairs perfectly with dal and steamed rice.
Prepare the Vegetables
Fry the Potatoes
Temper and Sauté Aromatics
A classic Bengali stir-fry featuring tender pointed gourd and crispy potatoes, seasoned with nigella seeds. This simple and comforting side dish comes together quickly and pairs perfectly with dal and steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 180.11 calories per serving with 3.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the Pointed Gourd
Combine and Finish Cooking
Serve
Add 1 tablespoon of poppy seeds (posto) along with the nigella seeds for a nutty flavor and slightly different texture.
For a non-vegetarian version, add 100g of small, cleaned shrimp (chingri) after sautéing the onions. Fry until they turn pink before adding the potala.
For a simpler, 'niramish' (vegetarian without onion/garlic) version, simply omit the onion. The flavor will be more focused on the nigella seeds and vegetables.
Pointed gourd is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Rich in Vitamin C and antioxidants, pointed gourd helps strengthen the immune system and protect the body against infections and free radical damage.
The use of turmeric and mustard oil in this recipe provides anti-inflammatory compounds like curcumin and omega-3 fatty acids, which can help reduce inflammation in the body.
A single serving of Potala Aloo Bhaja contains approximately 170-190 calories, depending on the amount of oil used and the size of the vegetables.
Yes, it can be a healthy side dish. Pointed gourd is low in calories and rich in fiber and vitamins. Potatoes provide energy and potassium. To make it healthier, you can reduce the amount of oil used.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste will be slightly different but still delicious.
Mushiness usually occurs from overcrowding the pan, adding water, or overcooking with the lid on. Ensure the pan is not too full and cook without the lid in the final minute to dry out excess moisture.
Yes, you can add thinly sliced pumpkin or ridge gourd (jhinge) along with the potala. Adjust cooking times as needed.
Store any leftover Potala Aloo Bhaja in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.
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