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

In spite of being one of the most fertile regions in the world, from the 18th through 20th centuries Bengal saw devastating famines where millions perished. Many of these famines were manmade, meaning they were not caused by draughts or crop failures, but by the mismanagement and apathy of the colonial overlords at the time, the British. This has left a lasting impact on how Bengalis eat.

Today’s recipe, which uses just the peels of potol A.K.A pointed gourd, is one example of the frugal nature of Bengali eating. While the potol itself can be used in another recipe, the peels make for a fantastic appetiser. This same technique is applied to many other vegetable peels as well as to vegetables which are somewhat past their prime. What must have been born out of cruel compulsion has been turned into a celebration by our foremothers.

Potol’er khosa bata, despite its dull look, is spicy and potent; just a small spoon of this stuff is mixed with a helping of boiled rice and relished. It is addictively good.

🌾 We’ve served potol’er khosha bata with the beautifully fragrant Karpurkanti rice from Amar Khamar: https://www.amar-khamar.com/products/karpurkanti

🌶️ Our very own gorom moshla, bhaja moshla, kochurir torkari moshla, etc., available here: https://www.amar-khamar.com/collections/bong-eats-x-amar-khamar
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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/potoler-khosha-bata

📣 WATCH THIS VIDEO WITH A BANGLA VOICEOVER
https://youtu.be/H2D7mPg0Vz0
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🎥 RELATED VIDEOS
🎬 Doodh potol: https://youtu.be/UV6yVOH6JWQ
🎬 Potoler tel jhol: https://youtu.be/1UpCYhstIzo
🎬 Kachkolar khoshar chachchari: https://youtu.be/KeDkHdOq_1k
🎬 Lauer khosha bhaja: https://youtu.be/vqtAmpsppi4
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