Last Updated on 4 months by Neha Deshmukh

Pointed Gourd Recipe – Authentic Indian Potol Stir-Fry with Mustard Oil

Introduction

Oh, potol! This humble little vegetable often gets a bad rap, but trust me, when cooked right, it’s absolutely divine. I remember my grandmother making this for me during the monsoon season, and the aroma alone was enough to brighten up a gloomy day. This Pointed Gourd Stir-Fry (or Potol Bhaja as we call it) is a simple, flavorful dish that’s a staple in many Indian households. It’s quick to make, incredibly satisfying, and a wonderful way to enjoy this unique vegetable. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is all about embracing simple flavors. It’s a comforting dish that’s both healthy and delicious. You’ll love how the slight bitterness of the pointed gourd is perfectly balanced by the pungent mustard oil, aromatic nigella seeds, and a touch of sweetness. Plus, it comes together in under 20 minutes – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to make this authentic Potol Stir-Fry:

• 14 small size pointed gourd (about 200-250g)
• 2 tablespoons mustard oil (approximately 30ml)
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon salt (approximately 6g)
• 3 to 4 fresh green chili, trimmed
• ½ teaspoon turmeric powder (approximately 2g)
• ½ teaspoon sugar (approximately 2g)
• 1 tablespoon all-purpose flour (about 8g)
• 2 tablespoons water (approximately 30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Mustard Oil: The Key to Authentic Flavor – Don’t even think about skipping this! It’s what gives this dish its signature flavor. We’ll talk more about this later.
• Pointed Gourd (Potol): Selecting and Preparing – Look for firm, bright green gourds with no blemishes. The size doesn’t matter too much, but smaller ones tend to be less bitter.
• Nigella Seeds (Kalonji): Aromatic and Flavorful – These tiny black seeds add a wonderful, slightly peppery flavor. If you can’t find them, see the FAQ section for substitutes.

Regional Variations in Spice Levels

Every family has their own twist on this recipe! Some prefer a milder flavor, while others like to crank up the heat. I’ve given a moderate spice level here, but feel free to adjust the number of green chilies to your liking. In some parts of Bengal, a tiny bit of panch phoron (five-spice mix) is also added for extra complexity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel the pointed gourds, keeping alternate dark skins intact for texture. This looks beautiful and adds a nice visual appeal.
2. Make small slits on both ends of each gourd. This helps them cook evenly.
3. Heat 1 tablespoon of mustard oil in a pan over medium heat. Once it’s hot (but not smoking!), add the nigella seeds and sauté for a few seconds until fragrant.
4. Add the pointed gourds and ½ teaspoon of salt. Stir well to coat, then cover the pan and cook for about 7 minutes.
5. Trim the green chilies and add them to the pan. Cover and cook for another 3 minutes.
6. Sprinkle in the turmeric powder, add the remaining salt, and sugar. Pour in 1 ½ cups of water (approximately 360ml) and simmer, covered, for 3 more minutes.
7. Now, for the magic! Mix the flour with 2 tablespoons of water to create a smooth slurry. Add this to the pan along with 1 cup of water (approximately 240ml) and simmer for just 1 minute. This creates a lovely, slightly thickened gravy.
8. Turn off the heat and drizzle the remaining mustard oil over the top. This final drizzle adds a wonderful aroma and flavor. Serve warm with steamed rice!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Right Texture for Potol: You want the gourds to be tender but still hold their shape. Overcooking will make them mushy.
• Balancing the Spice Levels: Taste as you go! Adjust the amount of green chilies and sugar to suit your preference.
• Using the Correct Type of Mustard Oil: Look for cold-pressed mustard oil for the most authentic flavor. It has a stronger, more pungent aroma.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation (Using Alternative Flour): Simply substitute the all-purpose flour with a gluten-free flour blend (like rice flour or cornstarch).
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for extra heat.
• Festival Adaptation (During Monsoon Season): My mom always added a small piece of ginger and a bay leaf when making this during the monsoon. It’s believed to be warming and comforting.

Serving Suggestions

This Potol Stir-Fry is best served hot with a generous portion of steamed rice. It also pairs well with dal (lentils) and a side of roti (Indian flatbread). A simple yogurt raita (yogurt dip) can also provide a cooling contrast to the spicy flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The texture might change slightly upon reheating, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best way to remove the bitterness from pointed gourd? Salting the gourds and letting them sit for 15-20 minutes before cooking can help draw out some of the bitterness.
• Can I use a different oil instead of mustard oil? While you can use another oil, it won’t be the same. Mustard oil is crucial for the authentic flavor. If you absolutely must substitute, try a neutral oil like vegetable oil, but be prepared for a different taste.
• What if I don’t have nigella seeds? What can I substitute? You can use cumin seeds or black sesame seeds as a substitute, although the flavor will be slightly different.
• How can I tell if the pointed gourds are cooked properly? They should be tender enough to pierce easily with a fork, but still hold their shape.
• Can this dish be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (peeling and slitting the gourds) ahead of time to save time.