Malai Posto Patol or Malai Poppyseeds Pointed Gourd

Name: Malai Posto Patol or Malai Poppyseeds Pointed Gourd
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms pointed gourd/ parwal/ potol; 1 tbsp poppy seeds; 1 cup green coconut; 1/2 cup milk; 2 slitted green chillies; 1/4 tsp nigella seeds; 4 cashew nuts; 1/4 tsp turmeric powder; 1/2 tsp sugar; as per taste Salt; 2 tbsp mustard oil

Deepanjali Das @cook_12477078

#GA4
#week26
Malai Posto potol/ parwal is a so delicious dish of Bengal without onion , garlic specially cooked in summer.

Deepanjali Das @cook_12477078

#GA4
#week26
Malai Posto potol/ parwal is a so delicious dish of Bengal without onion , garlic specially cooked in summer.

Saved

Ingredients

20 mints

4 servings

250 gmspointed gourd/ parwal/ potol
1 tbsppoppy seeds
1 cupgreen coconut
1/2 cupmilk
2slitted green chillies
1/4 tspnigella seeds
4cashew nuts
1/4 tspturmeric powder
1/2 tspsugar
as per taste Salt
2 tbspmustard oil

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Steps

20 mints

1

Wash & clean the parwals/ potols.Cut off the tips from both sides & very lightly scrap the skin of the Parwals.
2

Rub little salt on the parwals/ pointed gourds & keep aside for 5 mints.
3

Make a paste with poppyseeds, green coconut, cashewnuts,nigella seeds & 1 green chilli.
4

Heat half of the oil in a kadai or wok & fry the parwals till they turn light brown.Keep them aside.
5

Pour the remaining oil,heat it & temper the oil with 1 slitted green chilli & nigella seeds.
6

Then add the poppyseeds, green coconut paste, pinch of turmeric powder, sugar, salt.
7

Cook for 3-4 mints in low flame until the oil separates from the mixture.Add 1-2 tsp water in between.
8

Add 1/4 cup water & 1/2 cup milk & bring it to a boil.Add the fried parwals,cover the wok with a lid.
9

Cook it till the parwals / potols became soft or well cooked & the gravy thickens.
10

Serve the delicious malai posto potols/ pointed gourds with hot steam rice or phulkas.