Bhapa Potol/Pointed Gourds in Poppy seeds gravy

Written by on in Vegeterian

A family recipe that my MIL used to cook for the family. Later, I learned this from her. In the summer, when we get bored with the usual Bengali curries with Potol, this dish brings a change to the palate, and we love to have it with rice. Easy to cook, comforting, and delicious, what else can one ask for when you really want to finish cooking as quickly as possible in the scorching summer days? I hope you’ll enjoy making Bhapa Potol for your family, and if you do, please let me know your experience with it. 🙂

Bhapa Potol/Pointed Gourds in Poppy seeds gravy
Bhapa Potol/Pointed Gourds in Poppy seeds gravy

 

Bhapa Potol/Pointed Gourds in Poppy seeds gravy
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Bhapa Potol / Pointed Gourds in Poppy seeds gravy

In the summer, when we get bored with the usual Bengali curries with Potol, this Bhapa Potol brings a change to the palate, and we love to have it with rice.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 People
Author Chandrima

Ingredients

  • 14- Potol/Pointed Gourds
  • 5 tbsp- Poppy seeds paste
  • ½ tsp- Turmeric powder
  • Salt to taste
  • 4 tbsp- Mustard oil
  • 3- Green chillies (halved)
  • 1 tbsp- Sugar

Instructions

  1. Peel the pointed gourds and wash well. 

  2. Chop small portions off from both of the ends. Cut a lengthwise slit (approx 1") on each potol/pointed gourd from both of the ends and keep them aside.

  3. Wash the poppy seeds over a strainer under running water. After that, grind poppy seeds in a mixer/grinder with 1 green chilli and some water. The paste will be thick, not watery. So stop the mixer in-between and keep adding a little amount of water.Finally, it will form a smooth, thick paste, keep it aside.

  4. Heat oil in a deep frying pan/kadai. Shallow fry the pointed gourds for 2-3 minutes.

  5. Next, add the poppy seeds paste, green chillies, turmeric powder, and salt. Mix well. Sauté for 3-4 minutes over medium heat. 

  6. Add some water just to level the veggies, not more than that. Mix, cover and cook over low heat until done. Keep stirring in-between. 

  7. Add sugar towards the end, mix and cook for 2-3 minutes more.

  8. The curry should have a medium thick consistency. more towards the dryish side. Remove from the heat.

  9. Serve hot Bhapa Potol as a side dish with steamed rice and dal, enjoy!

Bhapa Potol/Pointed Gourds in Poppy seeds gravy
Bhapa Potol/Pointed Gourds in Poppy seeds gravy
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