Potol bhaji (Crispy Pointed Gourd Fry)

    This is an easy everyday vegetarian dish. It is crispy and is served with plain rice.


    Dhaka, Bangladesh
    3 people made this


    • 500 of potol (pointed gourds)
    • 1 tablespoon of soybean oil
    • 1/2 cup of onion slices
    • salt as needed
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of coriander powder
    • 1/2 teaspoon of red chili powder
    • 1/2 cup of water
    • 4-5 green chilies
    • 1 tablespoon of chopped coriander leaves


    1. Scrape the skin of the pointed gourds. Cut the gourds almost completely half along the length so that 1 centimeter thick of a base remains. Wash the pieces and drain the water.
    2. Heat a pan with oil. Fry the onion slices with salt, turmeric, coriander and red chili powders. Stir and add 1/2 cup of water.
    3. Cook until the water dries up and the oil starts to simmer on top.
    4. Add the pointed gourds and stir well. Put the lid on and cook for 10-15 minutes.
    5. By now the spices should have mixed well with the gourds. Sprinkle green chilies and chopped coriander leaves. Stir and fry until the gourds become crispy.
    6. Serve!

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