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 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course, Side Dish
Cuisine: Bengali, gluten free, Indian, vegan
Keyword: Bengali Potol posto Narkel, Niramish Potol posto, Potol Posto
Servings: 4
Ingredients
10-12medium sizedPotol/parwal/Pointed Gourd
1/2cupFresh Grated Coconut
1/4 cup Posto/white poppy seeds(soaked in 2 tbsp of warm water for 10 mins)
3-4Green Chiliesslit
1/4 tspNijella seeds/kalo jeera
1/2tspTurmeric Powder(plus 1/5 tsp extra for marinating the parwal/pointed gourd/potol)
4tbspMustard 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