Potol Posto
Vegetarian Recipes

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

Potol Posto

Course Main Course
Cuisine Assamese Cuisine, Bengali Cuisine, Indian
Servings 4 Person


  • 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


  • 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.


Serve hot along with steamed rice.
Enjoy and Bon App├ętit!!

A foodie and natural cook!!!

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