How to make potol posto/pointed gourd poppy seed curry 
Out of 30 days in a month we make posto at least 20 days, let it be any kind i.e Dim posto, alu potol posto,alu dharosh posto , rui posto, and many others. Some Bengalis consumed more than a Kg in a month, and we are also not an exceptional. Then, How to make potol posto/pointed gourd poppy seed curry? It’s a very simple recipe, fry the potol and mix with poppy seed paste, that’s all.
Prep time
10 mins Cook time
15 mins Total time
25 mins
Ingredients:
• 06- Potol/Parwal/Pointed gourd
• Posto/ Khus Khus/poppy seeds-3 Tbsp
• Green Chillies
• 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
• 2 Tbsp Mustard Oil
• 1Cup Water
• Salt to Taste
How to make potol posto/pointed gourd poppy seed curry
• Wash and take out the skin of potol and silt them lengthwise.
• Soak posto/poppy seeds in a little water for 5-10 minutes. Then grind it into a smooth paste with green chillies.
• Heat oil in a pan/kadai adds panchphoron for tempering.
• As they splutter and sizzle add the potol and saute for 5 mins.
• Then add water and cover the lid to boil the potol for 5 minutes.(do not add posto now otherwise you will lose the taste of posto).
• Now open lid and add posto and salt and cook for 2-3 minutes to mix properly and switch off the burner.
• Sprinkle little mustard oil and serve hot with steam rice.