Potol Posto from Kabita’s Kitchen

Potol or Parwal is a seasonal vegetable available during summer. The recipe we are going to present today is a signature dish of the Bengalis. The dish goes well with your lunch and dinner menu.

This easy to prepare recipe is shared by Kabita, our guest author.

Potol Posto

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Course Main Course

Cuisine Assamese Cuisine, Bengali Cuisine, Indian

Servings 4 Person

Ingredients

  

• 1/2 kg Potol/Parwal
• 4 tbsp Posto/Khus Khus/Poppy Seeds
• 1 Medium Size Cup Curd
• 1 tsp Cumin Seeds
• 2 Green Chillies
• 1 tsp Kashmiri Red Chili Powder
• 3 tbsp Mustard Oil
• 1/2 tbsp Turmeric Powder
• Salt To Taste

Instructions

 

• Soak the poppy seeds/posto in water for 30 minutes. Drain and grind the seeds in pestle and mortar, or grinder. Set it aside.
• Now, wash the potols. Make cut marks lengthwise across each potol so that oil and masala can drip inside.
• Marinate the potols with turmeric and salt.
• Heat oil in a pan. Fry the potols till golden brown. Use medium to low flame. Keep aside.
• In the same oil, add cumin seeds and green chillies (slit lengthwise). Saute for 2-3 seconds.
• Add posto paste. Fry for sometime.
• Now, add salt, turmeric powder and Kashmiri Red Chilly Powder. Stir for 1-2 minutes.
• Add curd. Stir again for 2-3 minutes.
• Add 1 cup hot water.
• When water boils, add the fried potols.
• When gravy thicken, remove from fire.

Notes

Serve hot along with steamed rice.

Enjoy and Bon Appétit!!

Kabita Das, Barpeta Road, Assam

A foodie and natural cook!!!