Potol or Pointed gourd is a summer vegetable in India. It is also known as Parwal and Poppy Seeds / Posto is considered to be one of the essential spices in a Bengali Kitchen.
This dish Potol Posto is another Bengali delicacy and is the easiest and one of the tastiest vegetarian dish, my Grandma’s specialty. It tastes best with the fresh Green Parwals which do not have seeds inside. The gravy of Potol Posto is thick and clings to the green veggies making them incredibly tasty.
Not everyone likes Potol, but try this dish at home and convince them to taste at least once, I am sure they will fall for it. It goes well with hot steam rice.
- 5-6 Pointed gourd (Parwal/Potol)
- 1/2 tsp. Black caraway (Kalwanji/ black jeera)
- 2 tbsp. Poppy seeds (Khas khas/ posto)
- 3-4 Green chilies
- 1 Onion sliced
- 2 tbsp. Oil
- ½ tsp. turmeric powder
- Salt to taste
- Pinch of Sugar
- Peel the Parwal and make 2-3 slits and keep aside.
- Make the Poppy seed paste with green chillies.
- Heat oil in a Pan, add black caraway and onion and fry it until it the onion becomes soft.
- Add the Parwal and fry it until it turns golden brown.
- Then, add the poppy seed paste and mix well, into it add the turmeric powder, salt, and sugar to taste.
- Stir well so that the paste covers the Parwal. Add 1/2 cup of water if the paste become too thick.
- Cover it and cook for 5-6 minutes or until the Parwal gets cooked in a medium heat.
- Serve hot with steam rice.