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Alu Potol Posto
Course
Main Course
Cuisine
Bengal
Keyword
Potol, pointed gourd, potato, khus khus,
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
soaking time
4
hours
hours
Total Time
30
minutes
minutes
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
Bengali cuisine traditionally uses Mustard oil. However if you prefer to use any oil of your preference, you are free to do so.
I normally soak the poppy seeds over night. It gives a smooth paste.