Go Back

Pointed Gourd In Mustard Poppy Gravy/Sorshe Potol

Sujata 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
Cook Time 25 minutes
Total Time 35 minutes
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