Sunday, 31 March 2013

Patol Posto (Pointed Gourd with Poppy Seeds)

A simple Patol Recipe with coconut milk and posto ( Poppy Seed paste). Tastes best with plain rice. 


  • Potol ( Parwal, Pointed Gourd) - 1/2 Kg  
  • Poppy Seed Paste - 1/2 cup
  • Coconut Milk - 1 Pack
  • Green Chilli - 4
  • Mouri (Fennel Seed) - 1 tbsp
  • Mustard Oil - 2 tbsp and extra for frying
  • Salt and Turmeric - As required
  • Sugar - 1 tsp

Wash and remove the skin of the potol.

Fry in batches with salt and turmeric powder. Keep aside.

Add mustard oil in the kadai and add Fennel Seed. 

When it crackles, add the poppy seed paste, salt, turmeric, chopped green chilli and fry well.

Add the coconut milk mixed with water and mix with the poppy seed paste. Let it simmer for 30 seconds.

Now add the fried patol and stir so that all the patols are nicely coated with the poppy seed, coconut milk mixture. Let it simmer for 5 minutes over low heat or until the patols are done.

Adjust the seasoning. Mix the sugar as well. Serve hot with plain rice. 

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