Potol Posto (Pointed Gourd / Parwal in Poppy Seeds Gravy - Bong style)

 

          Potol Posto (Pointed Gourd / Parwal in poppy seeds gravy) is a take on the Bong style Aloo Posto (Potatoes in Poppy seeds gravy). It is a very popular dish relished and is a one of a popular menu on a Bengali platter. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 5-6 Potol / Parwal, scraped & slit on both ends
• 3 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 1/3 cup sesame seeds / poppy seeds
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. cumin powder
• 2 green chilies, slit
• 1 tbsp. coriander leaves, chopped (opt)

         Blend the sesame seeds in a mixer grinder into a paste along with some water. Keep aside. 

          Scrape the Pointed gourd and make a cross slit on both sides.

          Heat 2 tbsp. oil in a pan and fry the Pointed gourd on all sides till light brown. Set aside. 

          Add remaining oil and temper with nigella seeds and dry red chilies. Sauté for a few seconds. 

          Then add the sesame seeds paste, turmeric powder, cumin powder and salt. Sauté till the oil separates.

         Add 1 cup water, green chilies and the fried pointed gourd. Bring it to a boil.

         Cover and simmer on a low to medium flame till the veggie turns soft and the gravy thickens to a desired consistency.  

         When done, switch off the flame and garnish with 1 tsp. mustard oil and  coriander leaves. Serve with hot steamed rice or chapattis.

Note - 

1.  I have used sesame seeds in place of poppy seeds as the former is not available here. But there was no change in the flavor. It turned absolutely yummy.

             Scrape the Pointed gourd & make a cross slit on both sides.

Heat 2 tbsp. oil in a pan & fry the Pointed gourd till light brown. Set aside. 

Add remaining oil & temper with nigella seeds & dry red chilies. Sauté for a few seconds. 

Add the sesame seeds paste, turmeric powder, cumin powder & salt. 

                       Sauté till the oil separates.

Add 1 cup water, green chilies & the fried pointed gourd. Bring it to a boil. Cover & simmer on a low to medium flame till the veggie turns soft & the gravy thickens to a desired consistency.  

When done, switch off the flame & garnish with 1 tsp. mustard oil & coriander leaves. 

                    Serve with hot steamed rice or chapattis.