Pointed Gourd in Poppy Mustard Sauce

Name: Pointed Gourd in Poppy Mustard Sauce
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); 2 tbsp Mustard Oil (for gravy / curry); 1/2 tsp Nigella seeds; 1 tbsp Poppy seeds; 2 tbsp Mustard seeds; 1/2 cup warm water; Salt as required

Sudipa Gope @Sudipagope

#SSP

Patol Posto / Pointed Gourd in Poppy Mustard Sauce

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 delicious dish.

#SSP

Patol Posto / Pointed Gourd in Poppy Mustard Sauce

Sudipa Gope @Sudipagope

#SSP

Patol Posto / Pointed Gourd in Poppy Mustard Sauce

#SSP

Patol Posto / Pointed Gourd in Poppy Mustard Sauce

Saved

Ingredients

30 minutes

4 servings

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

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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.