Tuesday, 22 April 2014

Amul Butter Diye Potol Posto(Padwal cooked with poppy seed paste & Amul butter

We had this Potol Posto @ Shankarpur & loved the combined flavour of Amul butter & posto...Since then I cook Potol Posto in Amul butter only! :)
Amul Butter Diye Potol Posto:
Parwal/potol/pointed gourd :10-12
Poppy seed paste:4 tbsp or more,coursely grounded
Green chilli : 203,slitted
Kala jeera(kalonji) : 1/2 tsp
Turmeric powder : 2 tsp
Salt to taste
Amul butter


Wash potols. 

First, trim the edges and then peel the skin every 1/2 inch apart. 

Then cut into halves lengthwise. 

Apply 1 tsp. turmeric powder and a pinch of salt on all the potols and keep them aside for 10 minutes.

Heat butter(about 3-4 tbsp) in a pan, fry the potols for 2-3 minutes until light brown from all sides. 

Take them out. 

In the same pan, temper with kalonji seeds and slitted green chill. 

Immediately add poppy seed paste & turmeric. 

Cook for 2-3 minutes stirring continuously so that it doesn't stick to the pan.

Now add fried potols. 

Mix well with the spices. 

Now pour about 1/3 cup of water. 

Add salt to taste.  

When potols are cooked, stir fry for 1-2 more minutes.

Add 1 tsp of butter,stir & then remove from heat. 

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