Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
400 gm pointed gourd (potol/parwal) cut into four pieces (lengthwise) each; 2 tsp poppy seed (posto); 4 green chillies slitted.

  • ½ tsp kalonji/kalojeera
  • ½ tsp turmeric powder
  • Salt according to taste
  • Mustard oil for cooking.

  1. Make a thick paste of poppy seed with 2 green chillies.
  2. Temper the mustard oil with kalonji/kalojeera. When the aroma comes out, add the pointed gourd pieces along with a pinch of salt and turmeric powder. Fry till they change colour.
  3. Add poppy seed paste and stir well. Add more salt and turmeric powder if needed.
  4. Now add ½ cup of water and let it be cooked for 5-6 minutes in low flame with the lid on.
  5. Open the lid, add ½ tsp of  mustard oil.
  6. Turn off the heat. Serve with rice or roti (chapati).
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