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

Name: Potol Posto (Pointed Gourd / Parwal in Poppy Seeds Gravy - Bong Style)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 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)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Potol Posto (Pointed Gourd / Parwal in poppy seeds gravy) is also cooked in the same same as Bong style Aloo Posto (Potatoes in Poppy seeds gravy). In this recipe too, I have used sesame seeds instead of poppy seeds as the latter is unavailable in my place of residence. You can enjoy this regional dish with either rice or chapatti.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

2-3 servings

5-6Potol / Parwal, washed well & rinsed
3 tbsp.+ 1 tsp. mustard oil
1 tsp.nigella seeds
2dry red chilies
1/3 cupsesame seeds / poppy seeds
1/2 tsp.turmeric powder
1 tsp.salt or to taste
1 tsp.cumin powder
2green chilies, slit
1 tbsp.coriander leaves, chopped (opt)

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Steps

25-30 minutes

1

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.
2

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.
3

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.
4

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