Potol Posto/Pointed Gourd In Poppy Seeds PasteToday, I was in a jiffy because I had some important work and my fridge didn't help me. There was nothing quick and easy to make. Suddenly, I remembered this simple and authentic Bengali recipe and pointed gourd/potol is one of my favorites too. I quickly made potol posto. It tasted very nice with rice. Do try this out, when you are in a hurry or on those days when you are having "niramish" or vegetarian. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)
- Potol/Parwal/Pointed Gourd- 1/2 kg ( Peeled and cut lengthwise in half)
- Posto/Poppy seed paste- 2 tbsp.
- Turmeric powder-1/2 tsp.
- Green chillies- 1 (Slit, lengthwise)
- Onion-1 (Finely chopped)
- Potato(small) - 1 (thinly sliced)
- Cumin seeds- 1/2 tsp
- Salt to taste
- Sugar- 2 tbsp.
- Mustard oil - 3 tbsp
- Ghee/clarified butter - 1 tbsp
1.Heat oil in a pan and fry the thinly sliced potato and also fry the halved potol/pointed gourd pieces till it turns a little brown. It should not get crinkled. Keep them aside.
2. In the same oil, add cumin seeds and slit green chillies. To it add the fried potato slices,pointed gourd, sliced onion and stir. Next add turmeric powder, salt and sugar and mix to combine well.
3. Add the poppy seed paste. To it add a little water to make it a little runny.
4. Cover and cook on low flame till the potols are cooked and the water has dried off. Add a spoonful of ghee and serve with rice.Note: Potol can be substituted with potato or ladies finger as well and then it can be called aloo posto or bhindi posto.