Potol Posto
Pointed gourd (potol) cooked with poppy seed (posto) paste, a quintessential Bengali comfort food. Like all posto dishes, this recipe has roots in colonial Bengal, when farming families transformed the byproduct of forced opium cultivation into nourishing, flavorful meals.
Preparation
For processing the poppy seeds/posto (especially in the US) - soak in 1/2 cup water for at least 6 hours. The more time for soaking, easier is the grinding.
Grind as a tight paste with as little water as possible, salt and chillies. Traditionally posto is ground in a sheel nora in India.
Rub a pinch of salt and turmeric on cut potol/parval and keep aside.
Cooking
Heat white oil in kadhai.
Fry potol till brown and keep aside.
To the same oil add onions and fry for 2 min on medium heat.
Add turmeric, chilli powder, posto/poppy seed paste and salt. Fry on medium heat for 3-4 min.
Then add fried potol/parval. Mix well and remove from
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Serving Suggestions
Serve hot with rice and dal.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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