Potoler Khosha Bata—don't throw away your veggie peels | Bengali vegetarian recipe

pointed gourd

🥗Healthier: zucchini

💰Cheaper: eggplant

Zucchini offers a similar texture while being more widely available.

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option with a milder flavor.

Wash and peel the pointed gourd, then chop into small pieces.

Heat mustard oil in a pan over medium heat until it shimmers.

Add cumin seeds and let them splutter for a few seconds.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced ginger and garlic, cooking for another 1-2 minutes until fragrant.

Add chopped pointed gourd peels, turmeric powder, red chili powder, and salt; mix well.

Pour in water to cover the vegetables and bring to a boil.

Reduce heat and simmer until the gourd peels are tender, about 10-12 minutes.

Remove from heat and let cool slightly.

Mash the mixture with a fork or potato masher until desired consistency is reached.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary