POTOL POSTO (POINTED GOURD IN POPPY SEEDS)
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Potol Posto is a traditional vegetarian Bengali recipe of pointed gourd cooked in a spicy poppy seed paste.
Pointed gourd fried and cooked in a spicy and creamy poppy seed paste and drizzled with mustard oil for an extra zing is what Potol Posto is all about. Every Bengali will swear by this stunning combination of green chilies, poppy seeds, and mustard oil. Experience pure heaven when you enjoy this delicacy with steaming hot rice.
Like every Bengali, I have grown up eating these amazingly delicious dishes. Every time I make one of these, I take a stroll down memory lane. Beautiful nostalgia clouds my mind, only to be pulled back to the present by the irresistible aroma of the dish.
If you are a Bengali residing in a foreign land looking for such authentic Bengali recipes, look no further and try out the lip-smackingly delicious recipe today! Even if you are not a Bengali, I insist you try this out to understand how true grandeur lies in simplicity.
WHAT IS POTOL?
Potol or pointed gourd is a vine plant belonging to the cucumber family that grows mainly during the summer months. The plant is native to the Indian subcontinent and is one of the prominent vegetables of this region. It is especially abundant in Bengal. The best Pointed gourds are seedless and have a soft texture.
It pretty much becomes a staple in a Bengali household during the summers. There are myriad ways of cooking pointed gourd of which Doi Potol, Potol er Dolma, Potol Posto, and Chaal Potol are the show-stealers.
WHAT IS POSTO?
Posto is a ubiquitous ingredient in every Bengali kitchen. Bengalis and Posto are synonymous, so much so that an average Bengali consumes copious amounts of it every month.
Although an important part of Indian cuisine today, poppy seeds were introduced in India by Arab traders. The nutty and earthy flavor of poppy seed is unique. A dash of Posto can elevate any mundane dish.
Posto is used in innumerable Bengali recipes. There is hardly a vegetable which is not cooked with Posto. It is also used in non-vegetarian recipes like Chicken Rezala, Dim Posto (eggs in poppy paste), and Shahi Rui (fish in a rich sauce).
HEALTH BENEFITS OF POSTO
Other than its unique flavor, poppy seeds (Posto) are rich in antioxidants. They are loaded with iron, phosphorus, fiber, and vitamins. They also have a calming effect on our digestive systems. The oil derived from them is used to cure flatulence and acidity. Chemical compounds found in these seeds have been found to lower cholesterol and high blood pressure. They also relax the body and calm down the nervous system, hence they are often used to cure insomnia.
ABOUT THE RECIPE
Potol Posto is a classic Bengali vegetarian dish that is deceptively easy to make. Like most of my Bengali recipes, this recipe too is my family recipe. There are many variations to this recipe, a popular one being adding grated coconut along with the poppy seed paste. If you prefer, you could try that too!
Potol Posto tastes best with the fresh green Potols (pointed gourds) which have little or no seeds inside. The gravy comprising of poppy seeds and green chilies blended together is thick and clings to the fried pointed gourds making them incredibly flavorful. The final drizzle of mustard oil is what makes this recipe redolent.
INGREDIENTS
The list of ingredients for this recipe is unbelievably short. Here is what you need:
Potol or pointed gourds
Poppy seeds
Green Chilies
Nigella seeds
Mustard Oil
Turmeric Powder
Salt
Sugar
HOW TO MAKE IT?
Wash and peel the pointed gourds in alternate strips. Cut into halves lengthwise and keep aside.
Make a paste of Poppy seeds, Green Chilies, and a pinch of salt. Add water as required, but the paste should be thick.
In a skillet, heat mustard oil till the oil starts smoking. Add the nigella seeds and slit green chilies. When the seeds splatter, add the pointed gourds, salt, and turmeric powder. Fry till small golden spots appear on them.
Next, add the poppy seed paste and sprinkle some water if it gets too dry. Continue to fry for a few more minutes till the raw smell of poppy seeds is gone.
Add some more water, salt, sugar to taste and cover and let the pointed gourds cook till done. Remove cover and drizzle with some mustard oil. Serve with steaming hot rice.
VARIATIONS
You may add some onions to this recipe for some extra flavor. Add the onions when the pointed gourds are almost fried. The rest of the recipe will remain the same.
You may also add some potatoes to this recipe for a popular version called Aloo Potol Posto. Add in the potatoes along with the pointed gourds and proceed as usual.
You may add some shredded coconut for another version called Narkel Potol Posto. Add the finely shredded coconut when the pointed gourds are almost fried. The rest of the recipe will remain the same. The nutty flavor of coconut makes the recipe even more delectable.
For an extra zing, you may add some mustard seeds when making the poppy seed paste. If you are using say, 1 tablespoon of poppy seeds, add 1/4 tbsp of mustard seeds, salt, and green chilies to make a paste. The rest of the recipe remains the same. The pungent spiciness of mustard seeds adds a new dimension to the dish.
FREQUENTLY ASKED QUESTIONS
How should I peel the pointed gourd?
There is a particular way pointed gourd is peeled (see image for understanding). What you have to do is peel the pointed gourd in alternate strips. While this is not necessary, it adds an authentic touch to the dish.
Is this recipe vegan?
Yes, this recipe is vegetarian, vegan, and gluten-free.
Can I use any other vegetable instead of the pointed gourd?
SERVING SUGGESTIONS
STORING SUGGESTIONS
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POTOL POSTO (POINTED GOURD IN POPPY SEEDS)
Ingredients
- 1 lb Pointed gourd
- 3 tbsp Mustard Oil
- 1/2 tsp Nigella seeds
- 2-4 Green chilies
- 2 tbsp poppy seeds
- 1 tsp Turmeric powder
- 1/2 tsp sugar
- Salt to taste
Instructions
- Wash and peel the pointed gourds in alternate strips. Cut into halves lengthwise and keep aside.
- Make a paste of Poppy seeds, Green Chilies, and a pinch of salt. Add water as required, but the paste should be thick.
- In a skillet, heat mustard oil till the oil starts smoking. Add the nigella seeds and slit green chilies. When the seeds splatter, add the pointed gourds, salt, and turmeric powder. Fry till small golden spots appear on them.
- Next, add the poppy seed paste and sprinkle some water if it gets too dry. Continue to fry for a few more minutes till the raw smell of poppy seeds is gone.
- Add some more water, salt, sugar to taste and cover and let the pointed gourds cook till done. Remove cover and drizzle with some mustard oil. Serve with steaming hot rice.
Notes:
Serve the hot Potol Posto with rice and daal.
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