Potato And Pointed Gourd In Poppy Seed Paste (aloo Potol Posto)
This traditional Sylheti dish, Aloo Potol Posto, combines the earthy flavors of potatoes and the mild bitterness of pointed gourd in a creamy poppy seed paste. It's a comforting and flavorful dish that is perfect for a family meal.
Ingredients
- 3 medium potatoes, peeled and cubed
- 4-5 pointed gourds (potol), sliced
- 1/2 cup poppy seeds
- 2-3 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard oil
- Salt to taste
Instructions
- Soak the poppy seeds in water for 15-20 minutes and then grind them into a smooth paste.
- Heat the mustard oil in a pan and add the sliced pointed gourds. Sauté for 3-4 minutes.
- Add the cubed potatoes, turmeric powder, and salt. Mix well and cook for another 5-7 minutes.
- Pour in the poppy seed paste and mix it with the vegetables. Add the slit green chilies.
- Cover and cook for 8-10 minutes on low heat until the vegetables are tender and the flavors are well combined.
- Remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Pan Grinder
Tools
Knife Cutting Board
Serving suggestions
Aloo Potol Posto pairs well with steamed rice and a side of mixed vegetable salad.
Tips & tricks
Be careful not to overcook the pointed gourd to maintain its slight crunchiness in the dish.
Cost
Low