My last Kolkata trip was just like a food safari. Enjoyed a lot. Street food to famous restaurant everything was awesome.
But loved one home made dish too. Its pointed gourd or parwal with poppy seeds and coconut. Just finger licking taste.
Didn’t know the recipe. Tried but didn’t find the exact taste. My niece Aditee Ray gave me the recipe on phone from Kolkata. Thanks dear.
And her recipe is perfect. Got the same finger licking taste. Very simple recipe. You don’t need any spices except coconut, poppy seeds, oil, sugar and salt. Even turmeric powder is absent. Yet the taste is awesome.
Here is the recipe of potol posto or pointed gourd with poppy seeds and coconut.
Parwal – 10-12
Coconut – little more than 1/2 cup, grated
Poppy seeds or khaskhas – 4 tbsp
Mustard oil – 2 tbsp
Green chilli – 1-2
Curd – 2 tbsp
Salt and sugar to taste
Scrap the parwal or pointed gourd. Chop off both the ends. Now peel stripes in alternate. Make slits in both ends. Parwal should be intact.
Wash and drain them. Toss them with salt and keep aside.
Soak poppy seeds or khaskhas in hot water for 2 hour or microwave for 2 minutes and let it cool.
Grind poppy seeds, grated coconut and green chilli. Make a fine paste. Paste should be thick. Don’t add much water while grinding.
Heat oil in a pan. Fry the parwal till becomes light brown. Remove from the oil and keep aside. If there is not enough oil in the pan add 1 tsp more.
Add masala paste. Fry well. Add well beaten curd. Saute. Then add the fried parwal, salt and sugar. Mix well. Add water as much you need for thick gravy.
Let it boil. Cover and cook on medium low flame for 3-4 minutes. Don’t dried up completely. You will love it’s thick gravy. Now its ready.
Check the seasoning. Serve with steamed rice. Enjoy the less spicy yet delicious potol posto or pointed gourd aka parwal in khaskhas or poppy seeds gravy.