how to make alu potol 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 

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 teaspoon
• ½ inch ginger
• To taste salt
• 3 tsp mustard oil
• water (1/2 cup)
• 3 green chili (silted)

how to make alu potol posto

• Grind the soaked posto( poppy seeds) to a fine paste with ginger and one green chili.
• 
• Peel and cut the pointed gourd into three pieces in round shape.
• 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.
• 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.