Reference to Serving Appetizing Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)
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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. To make potol aloo posto (potato pointed gourd fry with poppy seeds) you only need 8 ingredients and 7 steps. Here is how you cook it.
To cook an unforgettable Potol Aloo Posto (Potato pointed gourd fry with poppy seeds), here are the ingridients required:
- Take 500 gm of potato cut into cylindrical shape.
- Prepare 300 gm of pointed gourd peeled and cut into two halves vertically.
- Get 1 cup of paste of poppy seeds.
- Use 8 of green chillies slitted.
- Get of Salt as required.
- Prepare of Mustard oil as required.
- Use 1 teaspoon of panch phoran.
- Prepare 1 teaspoon of turmeric powder.
After preparing the ingridients, next you are good to make your 5-star Potol Aloo Posto (Potato pointed gourd fry with poppy seeds) by following the guidances below:
- Heat some oil in a wok and add the panch phoran. Let it splutter..
- Add the potatoes, pointed gourd, slitted green chillies, salt and turmeric powder..
- Fry them in a high flame until light brown in colour..
- Add the poppy seeds paste, 1/2 cup of water and cover it with a lid..
- Uncover the wok when the water evaporates..
- Again fry it for a while by adding some mustard oil..
- 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).
Recipe : Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)
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