how to make alu potol posto

how to make alu potol postopotol posto

It is a summer special of every Bengalis kitchen, though aluposto is a famous and popular. The potol and alu are fried and then simmered in a  little bit thick gravy made with posto and ginger and this is how to make alu potol posto 

 

 

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: side dish
Cuisine: Bengal
Servings: 2 people

 

Ingredients

2 servings

  • 150 gm pointed gourd
  • 2 medium size potatoes (cut in cubic size)
  • 4 tsp poppy seeds
  • panch phoron-1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • Cumin powder -½ tspoon
  • ½ inch ginger
  • To taste salt
  • 3 tsp mustard oil
  • water (1/2 cup)
  • 3 green chilli (silted)

how to make alu potol posto

  • Grind the soaked posto( poppy seeds) to a fine paste with ginger and one green chili.grinded poppy seeds
  • Peel and cut the pointed gourd into three pieces in round shape.alu potol
  • Heat 1 tsp mustard oil in a thick bottomed kadai/pan.
  • Add panchphoron for tempering
  • As they splutter and sizzle add the the pointed gourds potatoes and sauté till they turn golden brown.potato pointed gourd
  • Throw some  green chilies, cumin powder and sauté.
  • Pour water and cover the lid and let it cook for at least 5 minutes to boil the veggies.(don’t add the paste before pouring  water, otherwise you won’t get the taste as it should be.)
  • Add the poppy seeds paste, salt and mix it well and let it cook for another 2 minutes.
  • Take it out from the oven and add ½ tspoon mustard oil.
  • Serve hot with rice and dal.

 

 

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