‘Tel jhol’ is the name given to a light curry, which is infused with kaalo jeere, green chillies, and mustard oil. As the name suggests, 'tel' or mustard oil is an important component of the base of the curry. In such preparations, mustard oil is used twice—once while cooking and at the end for garnish. This intensifies the flavour of the curry. Potol'er tel jhol is a delicacy. This recipe is made with small or kochi potol (pointed gourd or parwal). The baby potol soak up the jhol and become plump and juicy, making for a perfectly delicious, yet light, summer torkari.


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RELATED VIDEOS
Pabda machh'er tel jhol: https://youtu.be/AMfGfjhJFNM?l....ist=PLGX3dcCcJDYweaL
Kumro'r jhal: https://youtu.be/4rVfH1biVvc?l....ist=PLGX3dcCcJDYweaL

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