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.
Peel the pointed gourds and wash well.
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.
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.
Heat oil in a deep frying pan/kadai. Shallow fry the pointed gourds for 2-3 minutes.
Next, add the poppy seeds paste, green chillies, turmeric powder, and salt. Mix well. Sauté for 3-4 minutes over medium heat.
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.
Add sugar towards the end, mix and cook for 2-3 minutes more.
The curry should have a medium thick consistency. more towards the dryish side. Remove from the heat.
Serve hot Bhapa Potol as a side dish with steamed rice and dal, enjoy!