Famous Bengali Delicacy Recipe Of Potol Posto Homemade Dish

By Ranjana Datta, Posted on 19/07/2020 - 2 Comments
Famous Bengali Delicacy Recipe Of Potol Posto Homemade Dish

PREPARATION TIME

10m

COOKING TIME

25m

RATINGS

2.5 Average Ratings

COMMENTS

2 User Comments

An Indian aromatic recipe cooked with pointed gourd and potato. This recipe served with hot steamed rice or hot roti. It is a favorite with all member of the family. Serve this classic and exotic recipes with hot and steamed rice and hot roti for a satisfying meal.

Ingredients of Potol posto

0.50 kg pointed gourd
0.50 cup Poppy seeds
3.00 no Red chili
4.00 tbsp Oil
3.00 tbsp Turmeric powder
1.00 cup Water
2.00 tbsp sugar
2.00 tbsp Salt

Potol posto

Take some pointed gourd and keep aside. Then take some poppy seeds and some dried red chili all those things bring together and keep aside for cooking.

STEP : 1

Take some pointed gourd and keep aside. Then take some poppy seeds and some dried red chili all those things bring together and keep aside for cooking.

Then take a grinder and add some poppy seeds to it and take some dried red chili in it for grinding.

STEP : 2

Then take a grinder and add some poppy seeds to it and take some dried red chili in it for grinding.

Then add some water into the grinder and paste the poppy seeds and chili and keep it in a cup and keep aside.

STEP : 3

Then add some water into the grinder and paste the poppy seeds and chili and keep it in a cup and keep aside.

cut two ends of the pointed gourd and pill it and wash it well with water then keep it in a plate and keep aside for cooking the next step.

STEP : 4

cut two ends of the pointed gourd and pill it and wash it well with water then keep it in a plate and keep aside for cooking the next step.

Take a pan and put it in a gas oven on high flame; when oil becomes hot add some oil in it.

STEP : 5

Take a pan and put it in a gas oven on high flame; when oil becomes hot add some oil in it.

Then add some pointed gourd pieces into the hot oil and fry them for few minutes in high flame on the gas oven.

STEP : 6

Then add some pointed gourd pieces into the hot oil and fry them for few minutes in high flame on the gas oven.

Then add some salt into the fried pointed gourd and cook them for another one minutes in high flame.

STEP : 7

Then add some salt into the fried pointed gourd and cook them for another one minutes in high flame.

Then add some turmeric powder into the fried pointed gourd and cook them for another one minutes in high flame.

STEP : 8

Then add some turmeric powder into the fried pointed gourd and cook them for another one minutes in high flame.

Then add some poppy seeds paste into the fried pointed gourd and cook them for another one minutes in high flame.

STEP : 9

Then add some poppy seeds paste into the fried pointed gourd and cook them for another one minutes in high flame.

Then add some water to it and cook them for another two minutes in high flame on the gas oven .

STEP : 10

Then add some water to it and cook them for another two minutes in high flame on the gas oven .

Then add some sugar and salt to it and cook them for another two minutes in high flame on the gas oven.

STEP : 11

Then add some sugar and salt to it and cook them for another two minutes in high flame on the gas oven.

then off the gas oven and serve this recipe in a serving bowl for eating. Serve this recipe with hot steamed rice.

STEP : 12

then off the gas oven and serve this recipe in a serving bowl for eating. Serve this recipe with hot steamed rice.

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Comments (2)
ARSHEMA ISRAR KHAN ARSHEMA ISRAR KHAN
We call Parwal to this pointed gourd I had made parwal many time but your recipe is so different with some poppy seeds (khaskhas) to it we have never ever tried this recipe parwal with khas khas we only put khas khas (poppy seeds) on nonveg items now I'm gonna make this recipe it looks so delicious
Piyush Chirde Piyush Chirde
this dish I never try looks very unique, this dish is from Bengal state, made from a pointed gourd, I don't like its taste, maybe you like this, thank you for sharing this dish,