Recipe: Aloo Potol Posto

A delicious Bengali curry recipe made with aloo (potatoes) and potol(parwal or pointed gourds). Pan fried veggies give a taste, just as you like it.

Ruby Khan

1. Soak 1 cup poppy seeds in warm water for 30 minutes. make a smooth paste of poppy seeds.

2. Take a non-stick kadhai and heat around 3 tbsp mustard oil.

3. Add 1 cup diced parval / pointed gourd in the same pan and fry on a medium flame until they are done. remove on a plate and keep aside.

4. Again add little mustard oil and fry 1 cup diced potatoes until they are done. remove and keep it aside.

5. In the same pan, take some more mustard oil, add 1 cup diced onions, 1 tsp kalonji / nigella seeds, poppy seed paste and fry for 2 minutes.

5. Now, add the fried potato and the cooked pointed gourd. mix well.

6. Add 1 tsp turmeric powder, 1 tsp red chilli powder and salt to taste. stir frequently to avoid sticking to the bottom of the pan.

7. After sometime put some sugar according to taste.

8. After 2 minutes add 2 slit green chillies and fry for some time.

9. Once the sabzi is cooked, in the end put some mustard oil , and aloo potol posto is ready to serve..