Bengali Style Potol Posto Recipe: This potol posto is slightly tangy, creamy, and tasty semi gravy Bengali dish made with pointed gourd and poppy seeds paste. It makes a delicious side dish for lunch or dinner.
The Pointed gourd is commonly known as Parwal in Hindi, Potol in Bengali, and Potala in Odia. This vegetable is cultivated mostly Eastern and Northern parts of India. Like other gourd vegetables, it has many health benefits. It is good for digestion and also beneficial for people with gastronomical or liver problems. The best part is that it tastes good and is used for making a variety of preparations. Even it can be used to make sweets. Earlier I have published a parwal sweet recipe, you can check that if you like. But whatever dish you prepare, choosing the right pointed gourd is the key. Hence, I would suggest always go for young, immature, green ones.
Some more Bengali recipes
Potol posto is a common recipe in West Bengal. However, there are various ways people make it. The version I am sharing today is my favorite and I cook it very often. Hope you will like this recipe too.
This Bengali style potol posto recipe is made with minimal ingredients. The texture of the poppy seeds paste needs to be smooth enough for the best taste. Hence, I would suggest soaking the poppy seeds for a few hours in warm water before blending.
Serve this potol posto with some steamed rice and dal to complete the meal. It also pairs well with roti or paratha. This is just a perfect side dish for our everyday meal.
Bengali Style Potol Posto Recipe | Potol Posto
For Frying the Potol
- 7-8 pointed gourds/potol/potala/parwal
- 3 tablespoon oil
- ½ teaspoon turmeric powder
- ½ teaspoon salt
For the Gravy
- 1 tablespoon oil
- 1 bay leaf
- ½ teaspoon kalonji or kala jeera or black cumin seeds
- 2 thinly sliced onions medium size
- 1 sliced tomato medium size
- 1 green chili
- 1 teaspoon turmeric powder/haldi
- 1 teaspoon red chili powder
- Salt as required
- A pinch of sugar just for flavor
- 4 tablespoon poppy seeds paste
- ½ cup warm water
- 1 teaspoon ghee optional
Making the Potol Posto
To Fry the Potol
- Firstly, rinse the potol very well. Cut and discard both the pointed tips. Then scrape the skin lightly or peel the skin in alternate strips. You can even leave the skin as it is. Do whatever way you like.
- Now make 4-5 small cuts with a knife on each potol and set aside.
- Heat the oil in a pan. Add potol, turmeric powder, and salt. Fry over medium to high flame until they turn golden.
- Once done remove from oil and set aside
To Make Potol Posto
- Heat the same pan by adding 1 tablespoon oil. Add bay leaf and black cumin seeds. Let them splutter.
- Add sliced onions and fry until onions turn slightly golden.
- Add sliced tomato, followed by turmeric powder, red chili powder, sugar, and salt. Saute for few minutes until oil separates.
- Add fried potols and saute for 2-3 minutes.
- Add poppy seed paste, green chili, and ½ cup water. Stir well.
- Cover the lid. Simmer the flame and cook until the veggies are done. Stir in between. The consistency should be slightly thick.
- Finally, add a teaspoon ghee and stir to mix. However, this step is completely optional, you can skip it.
- Potol posto is ready to serve. Serve hot with some steaming hot rice and dal.
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