Potol Posto ~ Bengali Pointed Gourd Sabzi with Rita Barua

Known as potol in Bengali and parwal in Hindi, pointed gourd is delicious when it is tender. Cooked in a gravy of coconut and poppy seeds in this recipe, it is a family favourite at Rita Barua’s home, this is a popular Bengali dish. It is cooked by making thin slits on the gourd so it does not break, yet allows the spices to be soaked into the vegetable well.

Ingredients:

8 medium-sized pointed gourd
1 bay leaf
¼ tsp turmeric powder
1 tsp panch phoran (a mixture of cumin seeds, kalonji, methi, coriander and mustard seeds)
2 slit green chillies
½ tsp cumin powder:
1 tbsp beaten yoghurt
2 tbsp mustard oil
Salt to taste

For the paste

1 tbsp poppy seeds (khus-khus)
1 tbsp grated coconut (fresh)
2 green chillies

Method:

Scrape the pointed gourd lightly and create small lengthwise slits around it such that it doesn’t break.
Soak the poppy seeds for 10-15 minutes in hot water. Grind along with coconut and green chillies into a thick paste.
Heat ½ tbsp oil in a thick-bottomed pan and add the pointed gourd. Add a pinch of turmeric and salt and stir gently for 3-4 minutes on low heat until the gourd turns light brown. Transfer to a dish and set aside.
In the same pan, heat 1 tbsp oil and add the bay leaf. Add the panch phoran, green chillies and the poppy seed paste.
Stir for 2 minutes; add turmeric powder, cumin powder, yoghurt, salt and roasted pointed gourd. Sprinkle water and let cook for 3-4 minutes.
Switch off the flame and drizzle mustard oil on top.

Serve with steamed rice or hot rotis.

Ritaji’s recommendations

Replace fresh coconut with coconut milk for a richer gravy. Add a dash of oregano at the end for an enhanced flavour.

Make the popular jhinga posto with the same recipe, substituting pointed gourd with roasted potatoes and/or tender ridge gourd (jhinga in Bengali, turai in Hindi).