Shorshe Dhonepata Potol Bhorta is a delightful Bangladeshi dish known for its unique blend of flavors and textures. Originating from the rich culinary traditions of Bangladesh, this dish features potol (pointed gourd) mashed with a spicy mustard and coriander paste. The combination of mustard seeds and fresh coriander leaves gives it a pungent yet refreshing taste, while green chilies add a mild heat. Often served with hot steamed rice, it is a favorite among those who enjoy bold flavors. The simplicity of ingredients and the traditional cooking method make it a beloved choice in Bengali households, offering a taste of authentic Bangladeshi cuisine.
Shorshe Dhonepata Potol Bhorta
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Potol – 8 Piece
- Mustard Seeds – 2 Tbsp
- coriander leaves – 1 Cups
- Green Chili – 4 Piece
- Turmeric Powder – 0.5 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Onion – 1 Cups
- Garlic – 4 Piece
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2 Grams
Saturated Fat
45 Grams
Carbohydrates
8 Grams
Dietary Fiber
7 Grams
Protein
600 Mg
Sodium
Directions
Step 1
Peel and boil the potol until tender. Drain and set aside.
Step 2
In a mortar, grind mustard seeds with a little water to make a paste.
Step 3
Chop coriander leaves finely.
Step 4
Mix with the mustard paste.
Step 5
In a pan, heat mustard oil and fry onions until golden.
Step 6
Add ginger and garlic, sauté for a minute, then add the boiled potol.
Step 7
Mix in the mustard-coriander paste, turmeric, and salt. Cook for 5-7 minutes.
Step 8
Adjust seasoning. Serve warm with rice.
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