Ingredients with Measurements:
- 10-12 parwal (pointed gourd)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. Wash and dry the parwal. Cut off the ends and slice them lengthwise into thin pieces.
2. In a bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
3. Add the parwal slices to the bowl and coat them well with the spice mixture.
4. Heat oil in a frying pan over medium heat.
5. Once the oil is hot, add the parwal slices in batches and fry until they are golden brown and crispy.
6. Use a slotted spoon to remove the fried parwal from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Protein: 2g
Substitutions for ingredients:
- You can substitute parwal with zucchini or eggplant.
Variations:
- You can add a pinch of garam masala or amchur powder for extra flavor.
- You can also add chopped onions and green chilies to the spice mixture for a spicier version.
Tips and tricks:
- Make sure the oil is hot before adding the parwal slices to the pan.
- Do not overcrowd the pan while frying, as it will lower the temperature of the oil and make the parwal soggy.
- Use a slotted spoon to remove the fried parwal from the oil to avoid excess oil.
Storage instructions:
- You can store the leftover fried parwal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fried parwal, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried parwal on a platter with your favorite chutney or sauce.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Potol Bhaja goes well with steamed rice or roti.
Suggested side dishes:
- Serve with a side of dal or raita.
Troubleshooting advice:
- If the parwal slices are not crispy, increase the heat of the oil and fry them for a longer time.
Food safety advice:
- Make sure the parwal is washed and dried properly before slicing and frying.
Food history:
- Potol Bhaja is a popular Bengali dish that is usually served as a side dish or snack.
Flavor profiles:
- Potol Bhaja has a spicy and tangy flavor with a crispy texture.
Serving suggestions:
- Serve hot with your favorite chutney or sauce.
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Region: Indian