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, washed well & rinsed
• 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
• 1 tsp. salt or 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 1/4 cup water or as needed. 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 latter 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.

Aloo Posto (Potatoes in Poppy Seeds Gravy - Bong style)

 

          ALOO POSTO is a traditional Bengali recipe, where cubed potatoes are cooked in a poppy seeds gravy. No meal is complete without this simple, yet delectable dish. This is my version of this all time popular and favorite curry. It is cooked in mustard oil to get that authentic touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this regional Bong delicacy.

• 2-3 med. size Potatoes, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1/2 tsp. nigella seeds
• 1/3 cup cashew nut / poppy seeds 
• 1 tsp. salt or to taste
• 1/2 tsp. sugar 
• 2-3 green chilies, slit
• 1 tsp. coriander leaves (opt)

          Soak the cashew nuts in lukewarm water for 15-20 minutes and then grind along with 1/4 cup water into a smooth paste. Keep aside.

          Heat oil in a pan and temper with one dry red chili and nigella seeds. Sauté for a few seconds.   

         Add the potatoes and sauté for 4-5 minutes on a medium flame.

         Now add the cashew paste, salt to taste and sugar. Mix everything well.

         Add 1 cup of water and the slit green chilies. Bring it to a boil and simmer, covered on low flame till the potatoes are tender and the gravy is thick. 

         When done, drizzle 1 tsp. raw mustard oil and garnish with coriander leaves. Cover and set aside for 4-5 minutes. 

         Serve with either rice, chapattis, paratha or luchi (poori).





Note - I had to make use of cashew paste instead of poppy seeds as the latter is unavailable at my place of residence.

Heat oil in a pan & temper with one dry red chili & nigella seeds. Sauté for a few seconds. 

      Add the potatoes and sauté for 4-5 minutes on  a medium flame. 

Add the cashew paste, salt to taste & sugar. Mix everything well.

Add 1 cup of water & the slit green chilies. Bring it to a boil & simmer, covered on low flame till the potatoes are tender & the gravy is thick. 

When done, drizzle 1 tsp. raw mustard oil & garnish with coriander leaves. Cover & set aside for 4-5 minutes. 

Serve with either rice, chapattis, paratha or luchi (poori).

Jhinge Posto (Turai / Ridge Gourd in Poppy Seeds Gravy - Bengali Style)

          Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favorite indulgence during my India visit is poppy seeds. So I try making various recipes with it.

           Today let me share 'Jhinge Posto' (Ridge Gourd / Turai in Poppy Seeds Gravy), that I had prepared and subsequently clicked few pics. 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.

• 3-4 ridge gourd (turai), chopped
• 2-3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. finely chopped ginger
• 1/4 cup poppy seeds, ground with some water
• 2-3 fresh green / red chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves 

             Heat oil and temper with nigella seeds. Sauté for a few seconds and then add the onion and chopped ginger. Stir fry for 2-3 minutes.

          Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. Add the poppy seeds paste and fresh chilies. Mix well and stir fry for a minute. 

           Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss. 

          Switch off the flame and serve with hot steamed rice or chapattis. 

       

                      Heat oil & temper with nigella seeds. Sauté few seconds & add onion &
                      chopped ginger. Stir fry for 2-3 minutes.

                      Add chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes. 

                     Add poppy seeds paste & fresh chilies. Mix well & sauté for a minute. 

                       Add 1 cup water & simmer, covered till the gravy turns thick. 

                       Add coriander leaves and give it a toss. 

                               Serve with plain steamed rice or as a side dish with chapattis.