Potol Posto (Wax Gourd Preparation)

The uniqueness of the Bengali cuisine lies in the use of varied ingredients. You find the right mix of spices.....Tangy, Chilly and Sweet.

Someone said, Show me what you eat and i"ll tell you who you are . Going by this hypothesis if Rosogollas are your favourite, then you are sure to have a sweet personality !! This theory is true for the sweet-natured Bengali.

The multifarious cuisine of the state is influenced by its diverse people as well as those of the neighbouring regions.

I love experimenting with different flavours from around the country and making my own unique dish. A me'lange of herbs, meat and my creativity starts. I love to amalgamate flavours and ingredients, and create unique dishes but my forte is Bengali cooking.

If you are a foodie too and love Bengali cuisine, make sure to drop by at the resturants specialising in Bengali cuisines in Kolkata to learn more about our cuisine as i do. As they say, food has universal appeal and connects people.

Ingredients :

Wax gourd (Potol)                                                500 grams

Poppy Seeds Paste                                               6-8 tbsp

Green Chillies                                                        6

Salt                                                                       as per taste

Sugar                                                                    1 tsp

Turmeric                                                               1/4 tsp

Mustard Oil/Refined Oil                                         2 tbsp

Nigella Seeds (Kalo Jeera)                                    just a pinch

Method of preparation :

Peel the wax gourd and cut lengthwise.

Make a smooth paste with two green chillies added  to the poppy seeds.

Heat the mustard oil in a wok. Mustard oil enhances the taste of the dish and i prefer it to refined oil but if you prefer to use any other oil, feel free to use it.

When the oil is hot add a pinch of nigella seed and four green chillies, slit. Stir a bit. 

Now saute the wax gourd pieces well in the oil and add salt, sugar and turmeric while stirring.

Then add the poppy seed paste and mix well.

Add a dash of water and put a lid, reduce the flame and cook on low flame till the wax gourd pieces are absolutely soft and water has dried up fully.

This is a dry dish and has no gravy.

Remove to a serving dish and serve with rice.

Wax gourd ,potol,can be substituted with potato or ladies finger as well and it then becomes alu posto or bhindi posto.
Potol posto, Bhendi posto and Alu posto are prepared regularly in every Bengali household .
In fact posto is an hot favourite in Bengal and used in a number of dishes.

Potol posto, Bhindi Posto Or Alu Posto are had with kolai er dal. You will get the recipe from my earlier blogs.

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