Unraveling Authentic Bengali Potol Posto Secrets (Pointed gourds in Poppy seeds paste curry):
Imagine the delicate tune of sensual pointed gourds potol melting into the nutty climax of poppy seeds posto in a creamy chorus of tastes. His is the Potol Posto, a classic Bengali dish that tickles the senses and sets the soul ablaze. Invite us on a gastronomic odyssey to reveal the secrets behind this timeless recipe, from sourcing the best ingredients to uncovering its irresistible magic.
Instruction:
How to prepare Authentic Bengali Potol Posto:
Course: Flavour Chronicles4-5
servings15
minutes30
minutes150
kcalAllow yourself to be transported to a magical culinary realm as we reveal the magical and idyllic realm of Potol Posto – a delicate fusion of soft pointed gourds and fragrant poppy seeds. Join us in unraveling the mysteries of this Bengali creation , every bite is a taste of tradition and taste.
Ingredients
500g Potol (pointed gourds), medium-sized
1/4 cup Poppy seeds (posto)
2 tbsp Mustard oil
1 tsp Ghee
1/2 tsp Black mustard seeds (kalo jeere)
1 Green chili, slit
1 Bay leaf
1/2 tsp Turmeric powder
1 tsp Salt
1/2 tsp Sugar
Water (approximately 1/2 cup)
Directions
- 1. Prepping the Potol:
Wash and dry the potol. Peel off strips of skin, alternately on each side, for beautiful appearance. Cut the potol into 2-inch pieces. Rub them gently using salt and turmeric powder, and then set aside for 15 minutes. - 2. The Dance of Spices:
Heat mustard oil and ghee in a pan. Add the mustard seeds and let them splutter like little firecrackers. Toss in the green chili and bay leaf, letting them scent the air with their sweet whispers. - 3. Poppyseed Symphony:
Grind the poppy seeds into a fine paste with a little water. This cream is the core of the dish. Add it to the pan and gently stir it to blend with the aromatic spices. - 4. Embracing the Potol:
Then, add the potol pieces coated with the spiced poppyseed mixture on all sides. Stir and cook for about a few minutes, letting the flavors merge. - 5. Simmering to Perfection:
Add water, salt, and sugar. Bring to simmer, partially cover the pan and let the magic happen for 15-20 minutes. Stir from time to time to ensure a uniform cooking. The potol should soften and the gravy should thicken to a desirable creamy consistency.
Tips:
- For a richer flavor, lightly fry the potol pieces before adding them to the poppyseed mixture.
- Adjust the amount of water depending on your preferred gravy thickness.
- Garnish with chopped coriander leaves for a pop of freshness.