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Crispy, pan-fried pointed gourd seasoned with simple spices. This classic Odia side dish is quick to make and pairs perfectly with dal and rice for a comforting everyday meal.
Prepare the vegetables: Wash the pointed gourd (potala) thoroughly. Trim both ends and slice them into uniform 1/4-inch thick rounds. Thinly slice the onion. Keep them separate.
Temper the spices: Heat mustard oil in a kadai or a wide, heavy-bottomed pan over medium-high heat until it's slightly smoky. Reduce the heat to medium, add the panch phoron, and let the seeds crackle and become fragrant, which should take about 30 seconds.
Sauté the onions: Add the sliced onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until they soften and turn translucent.
Cook the potala: Add the sliced potala to the pan. Sprinkle with turmeric powder, red chili powder, and salt. Stir well to ensure the potala slices are evenly coated with the oil and spices.
Soften the potala: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Cook until the potala is tender when pierced with a fork.
Crisp it up: Once tender, remove the lid. Increase the heat to medium-high and fry for another 4-5 minutes. Stir frequently, allowing the potala and onions to brown and become slightly crispy at the edges.
Serve: Turn off the heat. Your Potala Bhaja is ready. Serve it hot as a side dish with steamed rice and dal for a classic Odia meal.
Crispy, pan-fried pointed gourd seasoned with simple spices. This classic Odia side dish is quick to make and pairs perfectly with dal and rice for a comforting everyday meal.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 138.81 calories per serving with 3.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add one medium potato, peeled and thinly sliced or cubed, along with the potala for a more filling side dish.
For a Bengali touch, add 1 tablespoon of poppy seeds (posto) in the last 2-3 minutes of frying for a nutty flavor and extra crunch.
Add 2-3 cloves of minced garlic along with the onions for a pungent, aromatic twist.
For a satvik or no onion-garlic version, simply skip the onions. The dish will still be delicious with the flavor of panch phoron and spices.
Pointed gourd is an excellent source of dietary fiber, which helps regulate bowel movements, prevents constipation, and supports overall gut health.
Rich in Vitamin C and antioxidants, pointed gourd helps strengthen the immune system, protecting the body against common infections like colds and flu.
The presence of Vitamins A and C, along with its blood-purifying properties, helps in keeping the skin healthy, glowing, and free from blemishes.
This vegetable is very low in calories and fat, making it an excellent choice for those managing their weight or following a low-calorie diet.
One serving of Potala Bhaja (approximately 170g) contains around 120-150 calories, primarily from the vegetables and the mustard oil used for frying.
Yes, Potala Bhaja is a healthy dish. Pointed gourd is low in calories and rich in fiber, vitamins A and C. Using mustard oil provides healthy fats. It's a nutritious vegetable side dish, especially when prepared with minimal oil.
Sogginess usually occurs due to excess moisture. This can happen if you don't fry it uncovered in the final step, if the pan was overcrowded (causing the vegetables to steam), or if you covered it for too long.
While mustard oil gives the most authentic Odia flavor, you can substitute it with any neutral vegetable oil like sunflower, canola, or even ghee. The taste profile will be slightly different but still delicious.
Store leftover Potala Bhaja in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over medium heat to help it regain some of its crispiness. Avoid using a microwave, as it can make the dish soggy.
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