Potol narkol posto (pointed gourd in coconut poppy seed paste)

Name: Potol narkol posto (pointed gourd in coconut poppy seed paste)
Cuisine: American
Ingredients: 250 gms potol (parval)/ pointed gourd; 2 tbsp coconut grated; 1 tbsp poppy seed paste; 1/2 tsp turmeric; 1/2 tsp Kashmiri red chilli powder; 3-4 green chillies; 1/4th tsp kalonji,fennel and methi seeds mixed; To taste salt; 1 tsp sugar; 3 tbsp mustard oil; 1/2 cup water

Kumkum Chatterjee @cook_12055532

#greenveg /post -1
Parwal /potol can be cooked in various ways.This is a traditional Bengali recipe and best enjoyed with rice, roti or paratha.

Kumkum Chatterjee @cook_12055532

#greenveg /post -1
Parwal /potol can be cooked in various ways.This is a traditional Bengali recipe and best enjoyed with rice, roti or paratha.

Saved

Ingredients

250 gmspotol (parval)/ pointed gourd
2 tbspcoconut grated
1 tbsppoppy seed paste
1/2 tspturmeric
1/2 tspKashmiri red chilli powder
3-4green chillies
1/4th tsp kalonji,fennel and methi seeds mixed
To tastesalt
1 tspsugar
3 tbspmustard oil
1/2 cupwater

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Steps

1

Cut both ends of parwal and scrape the outer skin slightly.Slit parwal into 4 pieces lengthwise. Smear little salt and turmeric.Heat oil in a wok and sprinkle kalonji,fennel and methi. When they crackle add the parwal and fry.Then add turmeric,red chilli powder,poppy seed paste and grated coconut.Toss all.
2

Add water and cook till parwal is soft and the masala is well fried. Add few broken green chillies and toss. Serve hot with roti,paratha or rice.