Sunday, November 7, 2010

Potol Bhaja / Crispy Pan Fried Pointed Gourd

Adapted from

Patol - 20 (small), sliced thinly lengthwise into 4 to 6 pieces
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Brown Rice Powder - 1 tbsp
Olive Oil - 1 tbsp

Mix the sliced patol with salt, red chilli powder and brown rice powder and marinate for a few minutes.

Heat oil in a large flat saute pan.

Add the sliced patol in a single layer. Stir after a few minutes and cook till the slices become crispy and golden brown.

Serve with steamed brown rice and dal.

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