Crispy Parwal Aloo Bhaji

Parwal is pointed gourd and this recipe comes from rural Bengal where it is called Potol Aloo Bhaja. Thick juliennes of the Potol and Potatos are fried in a mild masala of jeera, turmeric and a dash of chilli powder. Our dinner patrons enjoyed it with fluffy phulkas!

PotolAlooBhajaPlatedPotolAlooBhajaPlatedCU

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