Sunday Saga: Starting with Potol Posto (Pointed Gourd/Parwal Cooked with Poppy Seed Paste)
Sunday lunch special is not a
thing of my house. We always had special food- there was always something new
on the menu. We always had elaborated meals. Even now, when we are all away
from home, my mother would cook a five-course meal. It always starts with a
leafy vegetable and finishes with dal (yes we eat dal at last not at the
beginning of a meal). In between there will
be a mix vegetable or a vegetable cooked with fish or fish head,
sometime some vegetable bhorta ( mash), fish jhol ( gravy), chicken ( idea is
to cook for my brother who does not eat fish but of course she cannot just cook
for him. So we all eat it) and then the dal to finish. This is like a regular menu
for us. Moreover, my mother can never cook same thing within two weeks time. Therefore,
there is always a different fish dish and chicken dish on the table. For many
household in Bengal, my husband’s for example, Sunday is associated with eating
‘mutton jhol’ (goat meat gravy) and other special dishes. But not in my house.
Despite of being very busy, both my parents took interest in food- they would
cook ‘special food’ every night and store them as well for later use. Mutton was never something we eat very often
due to health reason.
Now of course things are
different. I make mutton occasionally when R wants to eat and when I am
inviting A and D who love mutton. In addition, I try to cook for 3 to 4 days lunches
at one go on Sunday afternoon so that both of us can take food to office.
Dinner is mostly cooked fresh as we have salads or soups. Today is Sunday and I
am cooking in bulk- to eat today and in the hope that some will last for
another 3 to 4 days office lunch (which never really happens).
Today I cooked Potol Posto
(Pointed Gourd/Parwal Cooked with Poppy Seed Paste), Shorshe Ilish (Hilsa
cooked with mustard paste in Bengali style), capsicum, motorshuti, sweet corn
diye paneer ( Paneer cooked with capsicum, peas and sweet corn), Mutton Jhol (goat
meat gravy), tomato Chutney (Bengali Tomato Chutney) and musuri r dal ( Red
lentil cooked in Bengali style) . I am
giving the recipes one by one in separate posts starting with Potol Posto.
For Shorshe Ilish (Hilsa cooked
with mustard paste in Bengali style), Click here
For Mutton Jhol (goat meat gravy)
click here
For Tomato Chutney (Bengali
Tomato Chutney) click here
Potol
Posto Ingredients:
10-
Potol (pointed gourd), de skinned and cut lengthwise in four sections or maybe
two
½-
teaspoon of Nigella seed/kalo jeera
1-small
onion cut into thin and fine slices
1
-teaspoon Turmeric powder
3-small
green chili, cut lengthwise
5-tablespoon
poppy seed/Posto
2-tablepoon
oil (vegetable or mustard)
Salt
to taste
Method:
1. Heat oil
in a pan
2. Marinate
the Potol with turmeric and salt and fry them. Keep them aside
3. Make a
paste of the Posto and 1 green chili using blender or shil nora
4. Heat more
oil in the pan
5. Add kalo
jeera and let it fry for a while
6. Add the
cut onions and fry them until soft
7. Add the
Potol and salt. Fry for 5 mins
8. Add the
Posto paste and add green chili
9. Cook
until Posto is cooked and water have dried down
10.
Serve with hot white/boiled rice
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2 comments
Nice recipe.. I get to know some unique recipes from ur blog.. love it
ReplyDeletehttp://dailychoresrecorded.blogspot.in/
Thanks so much Tinki.. i means a lot to me... i see you have a blog.. lets follow each other.. what say.. and keep encourgaing me with your wonderful words... see you around more often
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