Potol Vorta (পটল ভর্তা) – Bengali Traditional Potol Bharta
Potol Vorta is a traditional Bengali mashed pointed gourd dish made with boiled potol, mustard oil, green chilies, and salt. It is a popular and simple vorta (bharta) that complements plain rice perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Method: Side Dish / Bharta
- Cuisine: Bengali
Ingredients
Scale
- 4–5 medium sized Potol (pointed gourds)
- 2–3 green chilies (adjust to taste)
- 2 tablespoons mustard oil
- Salt to taste
- Optional: finely chopped onions or mustard seeds
Instructions
- Wash the potol thoroughly and cut off both ends.
- Boil the potol in water until they are soft and cooked through, then drain and peel off the skin.
- Mash the peeled potol lightly with a spoon or mortar and pestle.
- Chop green chilies finely and add to the mashed potol.
- Add salt as per taste and pour mustard oil over the mixture.
- Mix everything well, optionally add finely chopped onions or mustard seeds for extra flavor.
- Serve immediately as a side dish with plain rice.
Notes
Use fresh mustard oil for authentic Bengali flavor. The vorta tastes best when served fresh but can be refrigerated for a day. Adjust green chili quantity to suit spice preference.
Nutrition
- Calories: 70
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.receipster.com/potol-vorta-recipe-bangla/