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.
Keyword Bengali style potol posto recipe, Potala posta
INGREDIENTS ( 1 CUP = 250 ML )
For Frying the Potol
For the Gravy
½tspkalonji or kala jeera or black cumin seeds
2thinly sliced onionsmedium size
1sliced tomatomedium size
1tspred chili powder
Salt as required
A pinch of sugarjust for flavor
4tbsppoppy seeds paste
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 tbsp 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 tsp 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.