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Pointed Gourd and Poppy Seed Curry (Potol Posto)

INGREDIENTS:

  1. Pointed Gourd 500 grams (Potol/Parwal)
  2. Potatoes 2 large (optional)
  3. Poppy Seeds 50 grams
  4. Coconut 3-4 tbsp grated
  5. Mustard Oil 4 tbsp
  6. Asafoetida (Hing) a pinch
  7. Green Chilis 3-4 slit
  8. Nigella Seeds 1/2 tsp
  9. Salt as required
  10. Sugar 1 tsp


METHOD

Serving size: 4-5

Grind poppy seeds and green chilis to a fine paste. Grind the coconut into a smooth paste and set aside.

Cut and discard both the pointed tips of the pointed gourd. Scrape the skin lightly or peel it in alternate strips.  

Make 2 shallow gashes lengthwise on each side of the pointed gourd. Cut the potato into wedges.

Heat mustard oil in a pan. Fry the pointed gourd until golden. Set aside.

Temper the oil with nigella seeds and hing.
Add potatoes and fry them on medium heat until golden.

Add the poppy seed and coconut paste, followed by salt and sugar. Cook on medium heat until the poppy seeds develop a nutty flavor.

Add the fried pointed gourd along with 1/2 cup hot water, then cook until the potatoes and pointed gourd are tender and the gravy thickens to a medium consistency.


Drizzle raw mustard oil on top and serve with steamed rice, moong dal and papad.





 

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