Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)

Name: Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gm potato cut into cylindrical shape; 300 gm pointed gourd peeled and cut into two halves vertically; 1 cup paste of poppy seeds; 8 green chillies slitted; Salt as required; Mustard oil as required; 1 teaspoon panch phoran; 1 teaspoon turmeric powder

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional dish of bengal which is generally served with steamed rice and daal.

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional dish of bengal which is generally served with steamed rice and daal.

Saved

Ingredients

30min

3 servings

500 gmpotato cut into cylindrical shape
300 gmpointed gourd peeled and cut into two halves vertically
1 cuppaste of poppy seeds
8green chillies slitted
Salt as required
Mustard oil as required
1 teaspoonpanch phoran
1 teaspoonturmeric powder

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Steps

30min

1

Heat some oil in a wok and add the panch phoran. Let it splutter.
2

Add the potatoes, pointed gourd, slitted green chillies, salt and turmeric powder.
3

Fry them in a high flame until light brown in colour.
4

Add the poppy seeds paste, 1/2 cup of water and cover it with a lid.
5

Uncover the wok when the water evaporates.
6

Again fry it for a while by adding some mustard oil.
7

Remove it from the flame and serve hot with steamed rice.