Wednesday, March 3, 2010

Patol Posto (Parwal/pointed gourd in poppy seed paste)

This is my 150th post, another milestone achieved by me finally, just before my 2nd blog anniversary. As I was preparing to post this special post, I found that my interview has been published here, @ Cook like A Bong, where Sudeshna & Kalyan has done one survey to find out 7 best bengali food bloggers and my blog is one of them..I am so thankful to Sudeshna and Kalyan, for doing this survey. I never thought before starting this blog that, I can ever achieve something like this. This is a great achievement for me. To celebrate this special occassion, I don't have any sweet dish in my draft, so I'm posting one of my favorite dish today.......


All knows that bengalis have a love affair with Posto or poppy seeds or khus Khus. Especially me, I can't live without this spice, just love it with anything. If you ask anyone, bengali recipe of Posto or poppy seed, everybody will say ,"Aloo posto/potatoes in poppy seed paste" , as only this one is the most well known bengali posto recipe. But we, bengalis, use posto with every possible way, some of them I posted before, I"ll share another unusual/not so famous recipe of posto with Patol or pointed gourd, Which we call "Patol posto/pointed gourd in poppy seed paste". In bengali cuisine, posto is used all year round, but specially in summer it is used more, as posto has a cooling affect on body. Poppy seed has lots of medicinal properties, too..check out here.
Patol or parwal or pointed gourd is also a summer vegetable, so this recipe is a perfect recipe for Summer.


Ingredients :
Parwal/patol/pointed gourd : few
Poppy seeds : 2 tblsp.
Onion : 1(medium)
Tomato : 1 (small)
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.


Method :
  • Wash each parwal. 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 parwals and keep them aside for 10 minutes.
  • For grinding poppy seed, I use coffee grinder/dry grinder. 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 seperates, add fried parwals/ patols. Mix well with the spices, then pour about 1/3 cup of water. Add salt to taste. Remember, patol/parwal cook very fast.
  • Let it cook in medium heat. When all water are evaporated and parwals 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. 
  • Patol posto is done. Enjoy with hot rice, or even with chapathi.



15 comments:

Sharmila said...

Onekdin pore post korle Indrani. Potol kokhono posto diye korini ... dekhte darun hoyeche. :-)

Tina said...

Yummy and delicious...

Priya said...

Slurpp!!thats a tempting and mouthwatering dish..

Suparna said...

Hi Indrani,
It's bn a long time I visited ur blog :)
I like the new look ...it's neat and beautiful.
I've made potol posto a little different way, urs is an easy version thanks dear :)
TC

sowmya's creative saga said...

interesting recipe..n a new cobo with rice..

Hapi said...

hello... hapi blogging... have a nice day! just visiting here....

Nostalgia said...

Sounds and looks very tasty.. would love to have some of that now. I use khus khus too and like it quite a bit

Soma said...

Congrats Indrani!

Iisssh ki khete ichey korchay.. tumi eto typical bangla recipe post koro je amar mon kharap hoye jaaye.. becoz i cannot make them as good.. ekhane potol paina. looks so lovely.

ruchikacooks said...

Sounds very tasty..easy too.

Home Cooked Oriya Food said...

wow potol with posto too! I am sure it must be great! Never tried it...
Looks awesome!

Indrani said...

@ Sharmila, konodin try kare dekho..bhisan bhalo lag khete

Thanks a lot, to Tina, Priya, Suparna, Sowmya, Hapi & Nostalgia

@ Soma, You' re an expert cook..tumi paro na emon kichu nei...ami jani USA te patol paya jai na..chale eso amar kache..tomake redhe khayabo

@ Ruchika & Oriya food, Thanks, dearies

Parita said...

Nice combo!

Ramya Vijaykumar said...

I know how much bengalis love posto, I once happened to be at a bengali friend's and I instantly loved the Aloo posto... This is another one I am gonna try!!! Looks very deliicous!!!

Sayantani said...

ema besh kaekkhana post tomar miss how geche dekhchi. amar dashboard e kano aseni ki jani. Patol amar khub fav kintu ekahne dekhi anekei kahyna. ei samay patol pele kothay. dish ta dekhei to jibhe jal ese jacche. durdharsho.

Vishku said...

Hi,
I am a south Indian now in Bengal...I have started to like bengali cuisine..Your way of giving recipe details is very interesting and you make sure we get it right...I hope to learn from you....
Will you please make separate folder for veg and non veg recipes so that it is easy to browse....
Thank You

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