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Potol Posto Narkel

Potol Posto Narkel (Pointed gourd in Coconut Poppy Seeds Paste) a classic Bengali delicacy. In this traditional recipe the potol/ parwal/ pointed gourd is fried whole and cooked in coconut and poppy seeds paste.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: Bengali, gluten free, Indian, vegan
Keyword: Bengali Potol posto Narkel, Niramish Potol posto, Potol Posto
Servings: 4

Ingredients

  • 10-12 medium sized Potol/parwal/Pointed Gourd
  • 1/2 cup Fresh Grated Coconut
  • 1/4 cup Posto/white poppy seeds (soaked in 2 tbsp of warm water for 10 mins)
  • 3-4 Green Chilies slit
  • 1/4 tsp Nijella seeds/kalo jeera
  • 1/2 tsp Turmeric Powder (plus 1/5 tsp extra for marinating the parwal/pointed gourd/potol)
  • 4 tbsp Mustard Oil/veg oil (traditionally mustard oil is used to make bengali posto)
  • Salt as per taste

Instructions

  • Wash and dry the potol/parwa. Slightly cut the ends off both sides and carefully scrape the outer peel with a knife or you can also peel the skin in alternative stripes.(I would suggest you not to peel the parwal/potol fully otherwise it will turn too soft and mushy). Make 2 slits with knives on both the sides.
  • Now marinate the pointed gourds wit some salt and turmeric powder for 5 mins.
  • Meanwhile, let's make a paste of posto/poppy seeds/khuskhus and fresh grated coconut and 2 green chilies. Put everything in a blender and make a paste. Add a little water a tbsp at a time if required to make the paste
  • Now heat 2 tbsp of mustard oil in a thick bottomed pan. Then add the marinated potol/parwal and sauté them until golden brown and slightly soft. Take it off the heat and set it aside.
  • In the same pan add the rest of the oil on medium heat. Once hot add the kalo jeera/nigella seeds and green chillies and fry for few seconds.
  • Add in the coconut-posto paste in the oil along with turmeric powder and salt and fry for for 7-8 minutes.
  • Once you see oil separating from the paste add in the fried potol/parwal and mix everything well.
  • Add 2/3 cup of water and mix well. Cover and cook for 5-6 minutes or until the potol is cooked through.
  • Dry off the excess water by cooking it on high flame for few minutes.
  • Finally finish off with a drizzle of 1 teaspoon of mustard oil and serve it hot with dal and rice.