| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 8g | 1g | 30g |
| sugars | fibre | protein | salt |
| 5g | 5g | 5g | 1g |
Why I Love Bangladeshi Vegan Alu Potol Bhaja
There’s a certain comfort found in familiar foods, ones that have been passed down through generations of family kitchens, and, dare I say, a similar level of excitement and intrigue when you stumble upon a refreshing new palette. That’s the case with our Bangladeshi Vegan Alu Potol Bhaja, a dish that brilliantly combines simplicity with an explosion of flavor.
A Journey to Bangladesh
Now, you might be wondering, how does a Boston local with Irish heritage encounter such an exotic Bangladeshi recipe? Well, it was during a trip to New York when Laura and I became quick fans of a small Bangladeshi eatery and I got introduced to the Vegan Alu Potol Bhaja. There was a certain warmth, a taste of home, nestled within some intriguing flavors which are so distinct from the New England seafood and Irish-styled dishes I usually create. The dish reminded me of the value of exploring cuisines outside of your own comfort zone.
Inspiration behind the Dish
The chef of our beloved Bangladeshi eatery used to be a huge fan of Yotam Ottolenghi, and found inspiration in the way he transformed simple vegetables into star features. My version of Alu Potol Bhaja reflects the same philosophy, making humble potatoes and gourds shine amidst a cadre of spices.
The simplistic preparation, combined with the riveting flavors, recreates the lip-smacking experience of eating this vibrantly spiced dish, which will inevitably remind one of Ratatouille or Bharwa Bhindi, albeit with a Bangladeshi twist.
Perfect Pairings
This dish, although great on its own, pairs wonderfully with a simple Dal Bhat (lentil soup and rice). It also serves as a delightful contrast to a hearty Saag Paneer . The balance of textures and flavors takes the entire meal experience up a notch.
Of course, food doesn’t just satiate our hunger, it also has the ability to tell a story, to transcend borders and bring people together. Perhaps this is why we often find comfort in the foreign, as it allows us to refresh our perceptions and challenge our tastes. And our Vegan Alu Potol Bhaja does just that, providing a delicious gastronomic journey to Bangladesh, right from your kitchen.
What You’ll Need
- 6 Potatoes (medium size), peeled and sliced into thin rounds
- 10 Pointed Gourd (Potol), peeled and sliced into thin rounds
- 1/4 cup Canola Oil
- 1-2 Green Chilies, chopped
- 1 inch Fresh Ginger, grated
- 1 tablespoon Turmeric Powder
- 1 tablespoon Cumin Powder
- 1 tablespoon Coriander Powder
- Salt to taste
- 1/2 teaspoon Sugar (optional)
- Fresh Cilantro Leaves for garnish
Method
Step One
Start by washing the potatoes and pointed gourd thoroughly. Then, peel and slice them into thin rounds. Keep them aside for later use.
Step Two
In a large frying pan, heat the canola oil over a medium flame. Add in the chopped green chilies and grated fresh ginger, and sauté until they release a fragrant aroma.
Step Three
Add the potatoes and pointed gourd slices to the pan. Stir gently to coat them all with the ginger and green chilies. Allow them to cook for a few minutes, stirring occasionally.
Step Four
Next, add the turmeric powder, cumin powder, coriander powder, salt, and sugar (if using) to the pan. Mix everything well to properly season the vegetables. Continue to stir occasionally to prevent sticking.
Step Five
Cook the vegetables over low heat until they are golden brown and fully tender. This may take about 20-25 minutes. Ensure to stir frequently during this time to ensure even cooking and browning.
Step Six
Finally, check the seasoning and adjust according to your taste. Remove the pan from the heat and garnish with the fresh cilantro leaves. Your Vegan Alu Potol Bhaja is ready to be served!
