Potol aloo Posto (Pointed-gourd and potato in Khus-khus paste)

If you ask me what is the most coveted thing in this faraway land, the answer would be potol or pointed gourd. We get to see tiny sized potol during the late summer months in some of the Indian grocery stores which are exorbitantly priced. Since I love this particular veggie I go for it at least once a year. Last week I went to a Bangladeshi store and saw some of these veggies for the first time in this season. I was elated and got hold of some fresh ones, though very few in number. I was confused as to what to cook with these priced possession of mine and finally came up with potol aloo posto. Here I have added some aloo or potato as well but you can do without it. This is a very simple recipe and I am sure all the Bengalis are very fond of it.

Potol-aloo posto

Recipe: serves two people

10-12 potol/pointed gourd
2 medium sized aloo/potatoes
¼ cup posto/khus- khus
2 green chillies
Salt to taste
1 teaspoon sugar (optional)
2 tablespoon mustard oil

First peel the potol alternately with a peeler and snip off both the ends. Cut each one into half lengthwise . Peel the aloo and cut in wedges. Toss both the veggies with a pinch of salt and keep aside.Thin slice the onion. Make almost a fine paste of khus-khus with a green chilli and very little water in a spice grinder.

Now add tablespoon of mustard oil in a kadai or wok. Let the oil come to a smoking point and then add the cut potol and aloo and stir fry. When the veggies turn a light golden in color, drain and keep aside. Add the rest of the oil in the kadai and add the onions and fry till it become pink in color. Reduce the heat and add the posto/khus-khus paste and stir. If it becomes too dry add some water. Add salt to taste and sugar if using. Fry till the raw smell of posto is gone and then add the sautéed veggies and mix in well. Sprinkle little water and cover and cook just until the vegetables are fork tender. Give a final stir. I prefer it to be dry but if you like you may keep it as a bit thin gravy. Garnish with green chillies. You can serve it as a side with steamed rice and dal or with chapattis.

Tips:

You may use whole potol in this recipe.To make a fine paste of posto you may soak the dry posto in hot water for thirty minutes before grinding.Turmeric is usually not used with posto but if you prefer you can add a pinch for color. You may omit the onion to make it a complete vegetarian dish.

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