Potol posto—a creamy, nutty Bengali vegetarian delicacy with poppy seeds and pointed gourd

This recipe with poppy seed paste (posto) and potol is one our favourites. The potol turns soft and soaks up the creamy, nutty sauce. Potol (“parwal”) occupies an ambiguous place in our hearts. It is not our favourite vegetable. Yet, so many of Bengal’s vegetable delicacies are made from it: deep-fried potol, potoler dorma, potol pur, tel potol, doi or doodh potol, kumror-potoler chhoka, and of course the ubiquitous potoler dalna, with or without prawns, and fish curries. We grind its peels into potent bata and bhorta. We even make sweets out of it. I am beginning to suspect that we actually love potol!
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https://bongeats.com/recipe/potol-posto/
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🎥 RELATED VIDEOS
🎬 Kacha moog’er dal: https://youtu.be/IzfEnYxzjUg
🎬 Doodh potol: https://youtu.be/UV6yVOH6JWQ
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