In summer the dishes should be prepared with vegetabls that compliment their cool nature. Potol/Parval or Pointed gourd is easily available during summer. During summer and monsoon when the choices of vegetables remain very few, this vegetable supports the dish of the vegetarians. There are many dishes that could be prepared with Parval or Pointed gourd. Potol posto is a pure vegetarian dish. It is easy to digest and gives a feeling of calmness in scorching heat.
Ingredients:
1. Potol-500 gms.
2. Posto paste (or paste of poppy seed)-30 gms.
3. Mustard oil- 50ml
4. Green chilli-8 pcs.
5. Turmeric powder-1tsp.
Procedure:
Soak poppy seeds in a cup of hot water for half an hour. Paste it in a grinder with water.
Peel off the potol (Pointed gourd) and cut them into vertical pieces. Mix with green chillies, sugar, salt, and turmeric powder and keep them aside for half an hour. This will make the potol soft and salt and sugar will melt.
In a pan, heat oil and put potols and chllies in it (without the water of salt and sugar) and fry, till it turns light golden in colour. Keep the liquid of salt and sugar in a bowl to be used later. Now, put posto paste and again continue frying for another five minutes. Add the molten sugar and salt water that we got at the beginning when we mixed them with potol to make them soft. We need not have to add any extra water. This salt and sugar water is sufficient for this preparation. Cover the pan and cook in low flame for another fifteen minutes.
Now it is ready to be served.
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