Potol Posto - Parwal in Khus Khus gravy

Generally people say authentic Bengali dishes are complex and takes a lot of time but this one is a simple fast and yummy authentic Bengali dish made of potol /parwal and poppy seeds. Earlier we were not getting fresh parwal in Bangalore but now-a-days a Bengali supplier in my place has brought fresh parwal. Hence I am now making a lot of parwal dishes - this one is the second one on a traught. This dish used to be made in our home very often when grandma visited our place. Hope this olden golden Bengali dish will satisfy your taste-buds very easily.

Preparation Time: - 15 min

Cooking Time: - 18~20 min

Servings: - 3~4 persons

Ingredients:- 

1. 7 pieces of Potol or Parwal – approx. 250 gm. in weight
2. 1 medium size Onion chopped
3. ½  tsp Kalonji / Black Jeera
4. 3 Green Chili (you can use more according to your taste)
5. 1/3 cup Poppy seed
6. 1 tsp Turmeric powder
7. 1 tsp Kashmiri Red Chilli powder (you may use more if you want)
8. Salt and sugar as per taste
9. 5 tbsp Mustard Oil ( To make this an authentic Bengali preparation you can use mustard oil but you can use vegetable oil if you dislike the pungent smell of Mustard Oil )

Preparation:-

1. Peel the skin of the Potol (pointed gourd) and cut lengthwise into 4 pieces. My parwal pieces was big and that is why I cut into 4 pieces – for smaller ones you can cut into halves. Thin pieces ensure proper frying. It is better to apply little bit of turmeric powder and salt to the pieces and keep it aside for some time. If you are in a hurry you can skip this.
2. Take 1/3 cup of poppy seeds (approx. 30 gm) and blend in a mixer grinder with little water to make ½ cup of poppy seeds paste. During blending you can add a green chili if you want.
3. Chop the onion into thin slices.
4. Heat 2 tbsp oil in a kadai/ non-stick pan. Fry the parwal pieces till they turn light brown. Keep aside on tissue paper so that extra oil is absorbed.
5. In the same kadai, add and heat remaining oil. Sprinkle Nigella seeds to it. Add a green chilli.
6. When they splutter add the onion.
7. Sauté till the onion turn golden brown and soft.
8. Now toss Potol / Parwal pieces into the mixture. Stir and mix so that spices are mixed properly with parwal. Add a slit green chili.
9. Next you add the poppy seed paste and sprinkle little water. Continue cooking for few minutes so that the raw smell of poppy seeds go away.
10. Add little water and mix everything well. Turn the burner into low flame and continue cooking till the patol / parwal is done. When the gravy becomes thick stir a little so that it does not get stuck in Kadai.
11. Turn the flame off and garnish with the last green chili.
    

Serve this side dish with Steamed rice. Sometimes I served this dish with homemade tawa roti or Khichdi and guests / family had enjoyed.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.