Doi Potol / Potol Posto

Doi potol or potol posto is a Bengali style pointed gourd curry recipe where pointed gourd is cooked with curd and poppy seeds paste. This is a very popular recipe and often served in marriage parties. This recipe is a very spicy recipe cooked in a thick curd based gravy. Here in my recipe I have used minimum spices but you can adjust the amount of spices according to your choice.

This recipe can be served as a side dish with the main course.

Doi Potol / Potol Posto 

📎Course : Main course/ Side dish

📎Cuisine : Bengali 

🔪Preparation Time : 15 minutes

♨Cooking Time : 30 minutes

🕞Total : 45 minutes
🍴Servings : 4

INGREDIENTS:

• 8 pointed gourd or potol 
• 1 cup curd 
• 1 tbsp chickpea flour or besan 
• 1 tbsp poppy seeds and mustard seeds paste 
• 1/2 tsp ginger garlic paste 
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder 
• 1/2 tsp coriander powder 
• 1/2 tsp red chilli powder 
• 1/2 tsp garam masala powder 
• 2 bay leaves 
• 2 dry red chilies 
• 1/2 tsp cumin seeds 
• 3-4 tbsp mustard oil 
• Salt to taste 

METHOD:

1. Scrape off the thin skin from the pointed gourds. Cut both the ends. Wash under running water. 
2. Rub pointed gourds with salt. 
3. In a pan heat oil. Fry pointed gourds slightly on low heat. Drain and keep aside. 
4. In the remaining oil add cumin seeds, bay leaves and dry red chillies.
5. When crackling add ginger garlic paste. 
6. Now add poppy seeds and mustard seeds paste. 
7. Add cumin powder, coriander powder and red chilli powder. Mix well. 
8. Now add fried pointed gourds. Mix well. 
9. Add salt. 
10. Add beaten curd. 
11. Whisk besan or chickpea flour with some water and pour into the pan. 
12. Mix everything well and cook for few minutes. 
13. Add 1/2 cup of hot water. Add more if required. 
14. Add garam masala and cook for 5 minuted by covering the lid. 
15. After 5 minutes remove from heat and serve with steamed rice. 

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