Pawtol Posto | Parwal in Poppy Seeds | Pointed Gourd in Poppy Seed Paste

Patol Posto a famous and popular recipe in Bengal. Though its taste differ from various place of Bengal too. I always prefer to do Dhaka (City of Bangladesh) style which is purely vegetarian style. In Bengal there are so many variety in cooking . You cannot believe once upon a time there was a contradict about cooking with  two casts of Bengal,these are like Ghoti and Bangal. They have lots of differences in their own culture. Basically Ghoti are called those people who are from West Bengal and Bangal are called them who are from Bangladesh(undivided). Ghoti signifies Prawn or Shrimp and Bangal signifies Hilsa fish. There are lots of stories behind of this identification. I will tell you later.

Anyways as my origin says, I belong to native Bangal means from Dhaka , like to cook preferably Bangaldeshi style. So this is the traditional recipe from Bangladesh.Fried pointed gourd is cooked in poppy seed paste with grated coconut and mustard seed paste. I bet anybody will love it .With seasonal fresh pointed gourd it can be a great hit if serving with traditional raw mango dal and rice in hot summer.

Nutritional fact about pointed gourd is like zero fat with maximum calories, rich in Vitamin A.

Patol Posto | Pointed Gourd in Poppy Seed Paste

Recipe by Nabanita Das

Prep time: 10 mins
Cook time: 20 mins

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Ingredients

• 6 Pointed Gourd/Patol (halved)
• 3/4 Cup Poppy Seeds
• 1/2 Cup Coconut Grated
• 3 Green Chili
• 1 tbsp Mustard seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Onion seeds
• Salt to taste
• Sugar to taste
• Oil as much required (mustard oil prefered)
• 1 tsp Turmeric Powder

Cooking Directions

1. Peel off ,halved pointed gourds and wash thoroughly .
2. Marinate pointed gourds with little turmeric powder and salt for 5 mins.
3. Soak poppy seeds,cumin seeds,mustard seeds, 2 green chili and little salt in warm water and grind them into fine paste.
4. Heat oil in kadai,add onion seeds,when crackled
5. Add pointed gourd and fry until little red color in both sides.
6. Add 4 tbsp grated coconut and saute for a while.
7. Now add poppy seed paste to it mix well.
8. Add little warm water and mix well ,
9. Adjust seasoning with salt and sugar and simmer for 2 mins to absorb water.
10. Last add rest of the grated coconut and 1 slit green chili and serve.
11. Serve with warm rice.