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Pointed Gourd In Mustard Poppy Seed Gravy/Sorshe Posto Potol

08/05/2023 by Sujata Roy 2 Comments

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Pointed gourd in mustard poppy seed gravy or sorshe posto potol. A very delicious and easy to make curry from Bengali cuisine. Pointed gourd or parwal is easily available in summer. Why to make usual curry everytime, try this no onion garlic mustard and poppy seed parwal for a change. I am sure you will love the taste and flavour.

In Bengali sorshe means mustard seeds and posto means poppy seeds or khas khas. You don’t need much spices to make this delicious curry. This thick gravy with mustard and poppy seeds goes well with steamed rice. You can also use this gravy to make paneer fish, egg or any other vegetables such as cauliflower, okra/ladyfingers or bhindi etc.

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You can also try some more dishes with mustard from this blog.

Paneer In Mustard gravy/Chhanar Sorshe Jhal
Fulkopir Paturi Or Cauliflower With Poppy Seeds And Mustard

Eggs In Mustard And Poppy Seeds Or Sorse Posto Dim

Chapor Or Lentil Patties In Mustard Sauce


Cauliflower In Microwave Or Bhapa Fulkopi/Steamed Cauliflower


And here are some more pointed gourd or parwal recipes.

Doi Potol Or Pointed Gourd / Parwal In Yogurt Gravy

Cottage Cheese Or Paneer Stuffed Parwal Mithai Or Pointed Gourd Sweet

Stuffed Pointed Gourd / Potol Dolma
Pointed Gourd With Poppy Seeds And Coconut Or Potol Posto

Pointed gourd/Parwal With Poppy seeds

You can also try Potola rasa or pointed gourd curry from the blog of my friend Preethi Prasad.

FAQ

How do you use pointed gourd?

Pointed gourd can be used make curry, dry curry, sweets and many more dishes. Check the recipes above for different types of pointed gourd dishes.

What is potol vegetable in English?

Potol is known as pointed gourd in English. And its called parwal in Hindi.

How does parwal vegetable taste?

Parwal or pointed gourd has very mild taste and flavour. It can absorb all the taste and flavour of the spices and other ingredients easily.

Can we eat parwal without peeling?

Parwal can be scrap instead of peeling and cut out the both ends before using. In this recipe you have to peel the parwal in strips. Check out the video and picture below. And cut off both ends. Wash well, marinate with salt and turmeric powder and fry till light golden brown.

Also fry the udad dal vadi or dried lentil dumplings. But vadi is optional, you can skip if you don’t have. Make a paste of mustard seeds, poppy seeds or khas khas and green chilli. Use green chilli less or more according to your taste. Then make the curry with salt, turmeric powder, Kashmiri red chilli powder, curd or yogurt and chopped cilantro or coriander leaves. Vegan people can grind 1 chopped tomato with mustard, poppy seed and skip curd or yogurt.

You can make the gravy thick or thin as you like. You can also add a teaspoon of mustard oil at the end if you want. Mustard oil will give an extra zing.

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Recipe

To marinate

Pointed gourd or parwal – 250 gram

Salt – 1/2 teaspoon

Turmeric powder -1/4 teaspoon

For gravy

Udad dal vadi or dry lentil dumplings – 1/4 cup

Mustard seeds – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Green chilli – 2-3 or to taste

Salt to taste

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Curd or yogurt – 2 tablespoon

Water – 1&1/2 cup or as required

Cilantro or coriander leaves – 2 tablespoon

Mustard oil – 2 tablespoon

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Method

  1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips.  sli on both sides. Parwal should be intact.

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Pointed Gourd In Mustard Poppy Seed Gravy/Sorshe Posto Potol


2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside

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Pointed Gourd In Mustard Poppy Seed Gravy/Sorshe Posto Potol

3. Grind mustard seeds and poppy seeds with a pinch of salt. Scrap the sides, add 2 green chilli and 1/4 cup water. Grind into a smooth paste.


4. Heat 1 tablespoon oil in a pan or wok. Add vadi or dried lentil dumplings. Fry till golden brown. Remove from oil. Vadi is optional. If you don’t have vadi skip it.


5. Add 1 tablespoon more oil and fry the pointed gourd or parwal from all the sides till light golden brown.


6. Add ground paste, salt, turmeric powder and Kashmiri red chilli powder. Saute for a few seconds.
Add 1&1/2 cup water, fried vadi, and 2-3 slit green chili. Let it boil.

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7. Now cover and reduce the heat. Cook on simmer for 15 minutes. Stir once in between.


8. After 15 minutes remove the cover. Stir and add little more water if required to get your desired consistency.


9. In the grinder jar blend curd or yogurt with 2 tablespoon water and mix in the curry. Mix well. Cover and cook on simmer for 3-4 minutes or till pointed gourd becomes soft.

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Pointed Gourd In Mustard Poppy Seed Gravy/Sorshe Posto Potol


10. Remove the cover and add chopped cilantro or coriander leaves. Mix and switch off the stove.


11. Garnish with cilantro or coriander leaves. Serve with hot steamed rice.

Notes

1.  You can add 1 teaspoon Mustard oil at the end to get an extra zing.
2. Use green chilli according to your spice tolerance.
3.  Vadi or dried lentil dumplings are optional, you can skip if you want.

4. If you don’t want to use curd or yogurt then grind one chopped tomato with mustard, poppy seed and skip curd.

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Pointed Gourd In Mustard Poppy Gravy/Sorshe Potol

50be8073bc1488633a12eaa026f6ddfd?s=30&d=mm&r=gSujata Roy
Pointed gourd in mustard poppy seed gravy or sorshe posto potol. A very delicious and easy to make curry from Bengali cuisine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Bengali cuisine, Indian
Servings 3 People

Equipment

  • 1 Knife 
  • 1 Mixer grinder
  • 1 Wok 
  • 1 Spatula
  • 1 Plate 

Ingredients
  

  • 250 Gram Pointed
  • 1/2 Tsp Salt To marinate
  • 1/4 Tsp Turmeric powder To marinate
  • 1/4 Cup Udad
  • 1 Tbsp Mustard seeds
  • 2 Tbsp Poppy seeds or khas khas
  • 2-3 Green chilli Or to
  • Salt To
  • 1/2 Tsp Turmeric
  • 1 Tsp Kashmiri red chilli
  • 2 Tbsp Curd or yogurt
  • 1&1/2 Cup Water Or as required
  • 2 Tbsp Cilantro or coriander leaves Chopped
  • 2 Tbsp Mustard oil

Instructions
 

  • Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.
  • Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.
  • Grind mustard seeds and poppy seeds with a pinch of salt. Scrap the sides, add 2 green chilli and 1/4 cup water. Grind into a smooth paste.
  • Heat 1 tablespoon oil in a pan or wok. Add vadi or dried lentil dumplings. Fry till golden brown. Remove from oil.
  • Add 1 tablespoon more oil and fry the pointed gourd or parwal from all the sides till light golden brown.
  • Add ground paste, salt, turmeric powder and Kashmiri red chilli powder. Saute for a few seconds
  • Add 1&1/2 cup water, fried vadi and 2-3 slit green chili. Let it boil. Now cover and reduce the heat. Cook on simmer for 15 minutes. Stir once in between.
  • After 15 minutes remove the cover. Stir and add little more water if required to get your desired consistency.
  • In the grinder jar blend curd or yogurt with 2 tablespoon water and mix in the curry. Mix well. Cover and cook on simmer for 3-4 minutes or till pointed gourd becomes soft
  • Remove the cover and add chopped cilantro or coriander leaves. Mix and switch off the stove.
  • Garnish with cilantro or coriander leaves. Serve with hot steamed rice.

Video

Notes

1.  You can add 1 teaspoon Mustard oil at the end to get an extra zing.
2. Use green chilli according to your spice tolerance.
3.  Vadi or dried lentil dumplings are optional, you can skip if you want.
4. If you don’t want to use curd or yogurt then grind one chopped tomato with mustard, poppy seeds and skip curd. 
Keyword easy pointed gourd recipe, easy recipe, how to cook pointed gourd, how to make pointed gourd curry, no onion garlic curry, parwal sabji, pointed gourd curry, pointed gourd curry gravy, pointed gourd curry recipe, pointed gourd curry with mustard and poppy seed, pointed gourd fry, pointed gourd in delicious mustard gravy, potol ki sabji, sorshe posto potol

Filed Under: Vegetarian, Curries, Gluten Free, Satvik Food Recipes, Traditional Food Tagged With: bachelor recipe, Bengali cuisine, delicious, Delicious curry recipe, dinner, easy cooking, easy recipe, How to cook Pointed gourd, How to make pointed gourd curry, Indian curry recipe, lunch, No onion garlic curry, Parwal sabji, pointed gourd curry, Pointed gourd curry with mustard and poppy seed, Pointed gourd fry recipe, Pointed gourd sabji, Potol ki sabji, side dish, Sorshe posto die potol

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Comments

  1. Kalyani says

    14/05/2023 at 12:38 PM

    5 stars
    that’s a delish gravy with pointed gourd ; this would definitely taste yum with hot phulkas off the tava !

    Reply
    • Sujata Roy says

      14/05/2023 at 1:13 PM

      Thanks Kalyani!

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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