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Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)
Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)

Before you jump to Potol Aloo Posto (Potato pointed gourd fry with poppy seeds) recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

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We hope you got insight from reading it, now let’s go back to potol aloo posto (potato pointed gourd fry with poppy seeds) recipe. You can cook potol aloo posto (potato pointed gourd fry with poppy seeds) using 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Potol Aloo Posto (Potato pointed gourd fry with poppy seeds):
  1. Take 500 gm potato cut into cylindrical shape
  2. Provide 300 gm pointed gourd peeled and cut into two halves vertically
  3. Get 1 cup paste of poppy seeds
  4. Prepare 8 green chillies slitted
  5. You need Salt as required
  6. You need Mustard oil as required
  7. Get 1 teaspoon panch phoran
  8. Take 1 teaspoon turmeric powder
Instructions to make Potol Aloo Posto (Potato pointed gourd fry with poppy seeds):
  1. Heat some oil in a wok and add the panch phoran. Let it splutter.
  2. Add the potatoes, pointed gourd, slitted green chillies, salt and turmeric powder.
  3. Fry them in a high flame until light brown in colour.
  4. Add the poppy seeds paste, 1/2 cup of water and cover it with a lid.
  5. Uncover the wok when the water evaporates.
  6. Again fry it for a while by adding some mustard oil.
  7. Remove it from the flame and serve hot with steamed rice.

You will love to eat this with hot plain rice and daal. Whenever you are going to describe anything about Bengali, you have to mention 'posto'/poppy seeds. They make planty of dishes with posto like 'piyaj posto', 'potol posto', 'posto. Potol (Beng), also known as Parval (Hind) or Point Gourd (Eng). Now, we Bengalis love our white poppy seeds (khus khus in hindi and posto in Bengali).

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