Posto Shorshe Potol (Parwal in a Mustard Poppy Seed Gravy)


  • 300 gm potol (pointed gourd)
  • 2.5 tbsp poppy seeds
  • 1 tsp black mustard seeds
  • 3 green chillies
  • 2 dry red chillies
  • 1/2 tsp nigella seeds
  • 1/4 tsp turmeric powder
  • Salt and sugar to taste
  • 3 tbsp mustard oil


  1. Clean and peel the skin from the potol and make a few incisions with a sharp knife
  2. Add a little bit of salt and rub the salt into the potol thoroughly
  3. In a mixer, add poppy seeds, mustard seeds, 1 green chilli, 2 tbsp water and salt and blend to a fine paste
  4. Heat mustard oil in a wok
  5. Add the potol and sauté on medium high heat till brown on all sides. Remove on an absorbent paper and set aside
  6. Add a little oil to the pan
  7. Add dry red chillies and nigella seeds, sauté for about 10 seconds
  8. Add the prepared paste into the pan
  9. Keep the flame low and sauté the masala paste
  10. When the oil starts to separate, add a little water
  11. Add turmeric powder
  12. Mix well and add the fried potol
  13. Mix well and add a little water
  14. Add 2 slit green chillies
  15. Add salt and sugar to taste
  16. At the end, add 1 tsp raw mustard oil and mix well

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