Pointed Gourd In Mustard Poppy Seed Gravy/Sorshe Posto Potol

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.

Eggs In Mustard And Poppy Seeds Or Sorse Posto Dim

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

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

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.

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

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.

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.

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.

Pointed Gourd In Mustard Poppy Gravy/Sorshe Potol

Pointed gourd in mustard poppy seed gravy or sorshe posto potol. A very delicious and easy to make curry from Bengali cuisine.

• Knife 
• Mixer grinder
• Wok 
• Spatula
• Plate 

• 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

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

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

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.

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

7. 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.

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

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.

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. 

Side Dish

Bengali cuisine, Indian

GlutenFreeDiet, HinduDiet, LowLactoseDiet

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