Potol Posto ( Parwal with khaskhas)

INGREDIENTS

250 gm Parwal or Potol

25 gm Poppy seeds (Khaskhas/Posto) - 5-6 heaped tbsp of the Poppy seeds paste or posto bata

Green Chillies – 2-3

Whole Jeera (Cumin seeds)

Salt


Turmeric Powder

Sugar - 1/2 tsp

Oil for Cooking

Mustard Oil - a dash i.e. about 1 tsp of mustard oil to sprinkle on the top


METHOD

Scrap the Parwal lengthwise leaving streaks of skin on alternate strokes

Chop off the pointed end at both side

Heat the oil in a pan (preferably mustard oil) and fry the parwal until golden brown, remove from heat and keep it aside.

In the same pan, saute cumin seeds.

Add the posto/poppy seeds paste and green chillies

Add turmeric powder, salt and sugar to taste and mix well.

Cook for 1-2 minutes

Add pre-fried parwal and stir

Add little water and cook it for 10 min in a low flame with cover.

When the gravy becomes thick, stir it properly.

Add about 1 tsp of mustard oil and stir well before you remove from heat

Enjoy posto potol with steaming plain rice.