Alu Potol Posto / Bengali festive dish

Alu Potol Posto

Alu Potol Posto / Bengali festive dish

Alu Potol Posto is Potato and Pointed Gourd in Poppy Seeds paste gravy. Potol (Pointed gourd) is a very popular vegetable in Bengali cuisine. Mainly, it is available throughout the year in Bengal. As a result, there are quite a few Bengali recipes using this vegetable. In the same vein, Posto refers to poppy seeds (khus khus) paste. Poppy seeds is again one of the most favourite ingredients in Bengali cuisine.

Needless to say, the combination of Pointed gourd, potato and poppy seeds paste lends an unique flavour to this dish. Added to that it is an easy to make dish. Hence this is a favourite dish of Bengali households on any day.

Lastly, being a great fan of vegetarian Bengali cuisine, I made it this morning for lunch to go with Jowar rotis. It was delicious to say the least.

Pointed Gourd and kalonji

 

Alu Potol Posto

Prep Time10 mins
Cook Time20 mins
soaking time4 hrs
Total Time30 mins
Course: Main Course
Cuisine: Bengal
Keyword: Potol, pointed gourd, potato, khus khus,
Servings: 4 people

Ingredients

  • 6 to 8 pointed gourds
  • 1 big potato
  • 4 tbsp Khus Khus soaked in water for 4 hours
  • 2 green chillies
  • 1 tsp kalonji seeds
  • 2 dry red chillies (optional)
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp jaggery powder
  • salt to taste
  • 2 tsp oil

Instructions

  • Grind the soaked poppy seeds to a fine paste.
  • Peel and cut the pointed gourd vertically into quarters.
  • Cut the potatoes into long wedges.
  • Heat 1 tsp oil in a thick bottomed pan.
  • Add the pointed gourds and sauté till they turn golden brown.
  • Remove and add the potatoes in the same oil and sauté till half done.
  • Remove potatoes from the pan.
  • Add 1 tsp oil and temper with kalonji seeds and red chillies.
  • Add onions and sauté till onions turn brown. 
  • Add green chillies, turmeric powder and chilli powder and sauté.
  • Add the poppy seeds paste, salt & sugar and sauté for few more minutes.
  • Add both vegetables, enough water and cook covered on a slow fire.
  • Simmer till the gravy evaporates and vegetables are cooked. 

Notes

  1. Bengali cuisine traditionally uses Mustard oil. However if you prefer to use any oil of your preference, you are free to do so. 
  2. I normally soak the poppy seeds over night. It gives a smooth paste. 
 

Serve hot with roti, rice or parathas.

You may find more Bengali Vegetarian dishes here 

 

2 Comments
  • Anu
    Posted at 19:38h, 05 December

    This was super delicious. Loved it!

    • ramag
      Posted at 09:00h, 06 December

      Thanks a ton Anu.

Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating ?

Rama Ganapathy