Patol Posto / Pointed Gourd in Poppy Paste

Name: Patol Posto / Pointed Gourd in Poppy Paste
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams Pointed Gourd; 4 green chilli; 1/2 tsp Turmeric powder; 2 tbsp Mustard Oil (for frying); 1 tbsp Mustard Oil (for gravy); 1/2 tsp Nigella seeds; 1 tbsp Poppy seeds; 2 tbsp Mustard seeds; Salt as required; 1/2 cup warm Water

Sudipa Gope @Sudipagope

#cookeverypart

Patol Posto is a pure vegetarian dish which is purely a summer dish because of the abundance availability of Pointed Gourd .
This wonderful recipe is the outcome of the combination of poppy seeds and mustard seeds which incorporates with Pointed Gourd to form an absolutely mouthwatering dish.

Prepared this wonderful veg recipe with some leftover poppy and mustard paste which has been served with hot steamed rice.

#cookeverypart

Prepared this wonderful veg recipe with some leftover poppy and mustard paste which has been served with hot steamed rice.

Sudipa Gope @Sudipagope

#cookeverypart

Prepared this wonderful veg recipe with some leftover poppy and mustard paste which has been served with hot steamed rice.

#cookeverypart

Prepared this wonderful veg recipe with some leftover poppy and mustard paste which has been served with hot steamed rice.

Saved

Ingredients

30 minutes

4 servings

250 gramsPointed Gourd
4green chilli
1/2 tspTurmeric powder
2 tbspMustard Oil (for frying)
1 tbspMustard Oil (for gravy)
1/2 tspNigella seeds
1 tbspPoppy seeds
2 tbspMustard seeds
Salt as required
1/2 cupwarm Water

Saved

Steps

30 minutes

1

Take Pointed Gourd and marinade with salt + little oil.
2

Assemble ingredients, make smooth paste of poppy seeds + black Mustard seeds along with green chilli.
Add salt + turmeric powder + little mustard oil into the paste and make a medium slurry, keep aside.
3

In moderately heated pan add oil and allow to heat, then lower flame add marinaded pointed gourd and fry till golden brown under low to medium flame, keep aside.
4

Then add more oil and allow to heat, then add Nigella seeds and allow to crackle then add the prepared poppy and mustard paste along with 2-3 tbsp water and sauté under low to medium flame till paste is well cooked and leaves oil.
5

Then add fried pointed gourd + 1/2 cup warm water + salt as required and sauté for 3-4 minutes under low flame.
Cover and cook for 2-3 minutes, sprinkle little raw mustard oil and keep in stand by mode for 3-4 minutes. Dish is done.
6

Serve hot hot with steamed rice and enjoy the summer delicacy.