Tel Potol
Pointed Gourd Cooked in Spiced Oil
Yes, keto as served. About 8g net carbs per serving, lower than 5 in 10 Bengali dishes.
What it is
Whole or halved pointed gourds (potol) are lightly fried and then slow-cooked in a generous amount of oil with Bengali panch phoron (five-spice blend), ginger, and turmeric until tender and deeply flavored. The dish has a rich, oily gravy without any water.
Key ingredients
Pointed gourd (potol), mustard oil, panch phoron, dried red chilies, ginger paste, turmeric powder, cumin powder, salt.
Optional tweaks
Ensure no potatoes or other high-carb vegetables are added.
Say this to the waiter (Bengali)
Tel Potol-এ আলু বা অন্য কোনো বেশি কার্বোহাইড্রেটের সবজি দেবেন না।
Please ensure no potatoes or other high-carb vegetables are added to the Tel Potol.
Watch out for
Potential for very small amount of sugar added for caramelization or taste balance in some restaurants; ensure no potatoes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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