Monday, March 14, 2011

Potol Posto

Ingredients:

Parwal/potol/pointed gourd
Poppy seeds : 2 tblsp.
Onion : 1
Tomato : 1
Green chilli : 1 or 2(as per taste)
Black cumin seed/kala jeera : 1 tsp.
Turmeric powder : 2 tsp.
Salt to taste
Oil : 3 tblps.

Steps:

Wash each potol. First, trim the edges and then peel the skin every 1/2" inch apart. Apply 1 tsp. turmeric powder and a pinch of salt on all the potols and keep them aside for 10 minutes.
 Grind poppy seeds. Add 1 green chilli and poppy seed in grinder and grind. DO not make into a fine powder, it should be a coarse grind.After grinding, take out the coarsely grounded poppy seed into a bowl and mix it with 3-4 tblsp. of water.
Heat oil in a pan, fry the pointed gourds for 2-3 minutes until light brown from all sides. Take them out.
In the same pan, temper with black cumin seeds, then add sliced onions, fry until soft and light brown. Then add chopped tomatoes and 1 chopped green chilli. Wait until tomatoes get soft, then add poppy seed paste into it.
Stir so that it doesn't stick to the pan. Add 1 tsp. turmeric powder into it. Stir fry it for 1-2 minutes. When oil separates, add fried  potols. Mix well with the spices, then pour about 1/3 cup of water. Add salt to taste. Remember, potol cook very fast.
Let it cook in medium heat. When all water are evaporated and potols are done, check the seasoning. This is a dry dish, so no gravy will be there. Stir for another minute or two and remove from heat.
Potol posto is done. Enjoy with hot rice