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Bhapa Potol/Pointed Gourds in Poppy seeds gravy

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!