Oct 4, 2013

Jhal Potol (Spicy Pointed Gourd)

Debipoksho begin today on Mahalaya. It start with 

" Yaa devi sarbabhuteshu, shakti rupena samsthithaa !
  Namatasyie namatasyie namatasyie namoo namah !    

Shubho Mahalaya is an auspicious occasion observed seven days before the biggest celebration of Bengalis - Durgapuja. Mahalaya mostly is a day of nostalgic and joy. Remembering the past and relishing the
countdown to durgapuja. 

         To celebrate this occasion I prepared is one of my mother's speciality dish "Jhal Potol" but I have done little modification. This is very simple and delicious Bengali dish. Potol (Pointed Gourd) is very common in Bengali kitchen during summer. Potol can be cooked verious way from fried, curry, even sweet also "Potol Misti".

Ingredients :

Potol - 6
Posto (Poppy seeds) paste - 1 tbsp
Mustard paste - 1 tbsp
Green chilli - 2
Turmeric powder -  1 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Oil for cooking
Chopped green and red chilli for garnishing

 Method : 

Take potol cut both ends. Peel off the skin alternately. Wash and clean the potol.

Make a paste of poppy seeds. To make a smooth paste either you can dry grind the seeds then add water to it.

Make a paste of both the mustard seeds. Soak the seeds at least for 30 minutes and add a green chilli and a pinch of salt while grinding the mustard seeds.

Heat some oil in a non-stick pan. Sprinkle some salt and turmeric powder, fry till tender. Keep the fried potol aside.

Add mustard seeds to the remaining oil. When seeds are splutter then add poppy seeds paste, stir well until golden on low flame.

Then add fried potol, remaining green chillies, salt, turmeric powder, mix with posto. 

Next add the mustard paste you made. Mix well till the vegetables get coated with the paste. Reduce the heat and cover it. The moisture from the wet ground ingredients will help soften the potols. 

Once the potol has cooked then uncovered till the extra moisture evaporates and the spices on the top of potols.

Add a little mustard oil. Garnishing with chopped chillies.

Serve hot with steamed rice.

Sending this to Recipe Juntion's "Spotlight : Festive Treats", Cooking 4 all season's "Side Dish Mela", Nupur's "Festive collection-Navratri recipes", Guru's "Vegan Special'13"

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