Pointed Gourd Potato Fry/Aloo Potol Bhaja recipe:

2019-05-23-21-52-52

 

                                     Preparation Time : 15min Cooking Time : 25min 

                                                                        Serves: 2
Cuisine: Indian

                                                                    Course: curry
Author: Resmarani

INGREDIENTS OF ALOO POTOL BHAJA

  • Parwal (Pointed Gourd, Potol) – (250 gms or 7-8 parvals)
  • Potato/Aloo- 2
  • Cumin seeds/jeera-1/2tsp
  • Turmeric Powder/Haladi gunda – 1/2 tsp
  • Red Chili Powder/lanka gunda – 1 tsp
  • Coriander Powder/dhania gunda – 1 tsp
  • Raw Mango (Amchoor) Powder – 1 tsp
  • Garam masala-1/2tsp
  • Asafoetida /Hing- a pinch
  • Salt – to taste
  • Oil – 2 tbsp

Preparation

Steps of Aloo Potol Bhaja recipe:

  1. Scrape the rough skin of the parwal and wash it. Cut each parwal lengthwise into uniform sized pieces.2019-05-23-17-12-08
  2. Boil the potatoes,when boied properly peel it and cut it lengthwise about the same size as you cut the pointed gourds.
  3. Now in a kadai heat oil, Put parwal and fry until it shrinks to half it will take 5-8 minutes .Remove it from kadai and keep aside.
  4. Heat oil and put cumin seeds and Asafoetida.2019-05-23-17-53-23
  5. Then add turmeric powder,chili powder,coriander powder ,sauté for few second in low flame (avoid burning of masala.)2019-05-23-17-54-02
  6. Then add fried parwal and boiled potatoes,mix properly.2019-05-23-17-54-27
  7. Add salt as per need and fry for 5 min.
  8. Then add Garam masala, Amchoor powder,mix properly and fry for again 2min.2019-05-23-17-57-08
  9. Switch Off the flame and your Aloo Potol bhaja is ready to serve.2019-05-23-21-42-04
  10. Enjoy Aloo potol bhaja with Rice,Roti.

2019-05-23-21-52-35

A Quick Summary:

INGREDIENTS OF ALOO POTOL BHAJA

  • Parwal (Pointed Gourd, Potol) – (250 gms or 7-8 parvals)
  • Potato/Aloo- 2
  • Cumin seeds/jeera-1/2tsp
  • Turmeric Powder/Haladi gunda – 1/2 tsp
  • Red Chili Powder/lanka gunda – 1 tsp
  • Coriander Powder/dhania gunda – 1 tsp
  • Raw Mango (Amchoor) Powder – 1 tsp
  • Garam masala-1/2tsp
  • Asafoetida /Hing- a pinch
  • Salt – to taste
  • Oil – 2 tbsp

Directions:

  1. Scrape the rough skin of the parwal and wash it. Cut each parwal lengthwise into uniform sized pieces.
  2. Boil the potatoes,when boied properly peel it and cut it lengthwise about the same size as you cut the pointed gourds.
  3. Now in a kadai heat oil, Put parwal and fry until it shrinks to half it will take 5-8 minutes .Remove it from kadai and keep aside.
  4. Heat oil and put cumin seeds and Asafoetida.
  5. Then add turmeric powder,chili powder,coriander powder ,sauté for few second in low flame (avoid burning of masala.)
  6. Then add fried parwal and boiled potatoes,mix properly.
  7. Add salt as per need and fry for 5 min.
  8. Then add Garam masala, Amchoor powder,mix properly and fry for again 2min.
  9. Switch Off the flame and your Aloo Potol bhaja is ready to serve.
  10. Enjoy Aloo potol bhaja with Rice,Roti.

Hope you all will love this recipe.. Please do share your comments .

Happy cooking !!!!!!!!!!!!

Health Benefits of Pointed Gourd                          (Trichosanthes dioica):

Origin-India

1.Pointed gourd helps in blood purification.

2.Green colored parwal is loaded with huge amount of fiber,which helps to promote digestion.

3.When you are eating parwal dish do not throw out the seeds out of it, they help to control blood sugar levels, which in turn lower the cholesterol in the body.

4. It also cures cough, eczema,

5.It is used in jaundice, viral infections, and skin diseases.

(source–www.healthbenefitstimes.com)

 

 

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