Sorse potol, parval sabji with mustard paste
Author: 
Recipe type: Side
Cuisine: Indian
Serves: 8 pieces
 
Preparation time: 10 mins Cooking time: 15 mins Very special sorse potol - traditional Bengali dish
Ingredients
  • 8 pointed gourds/parval/potol
  • 1.5 tablespoon mustard seeds
  • ½ tablespoon posto/khus khus/poppy seeds
  • 1.5 teaspoon red chilli powder
  • Salt as needed
  • Mustard oil as needed (for frying)
Instructions
  1. Cut tip of the pointed gourds, peel, now cut lengthwise from each end/tip making 90 degree difference between two cuts, do not make it 4 separate pieces
  2. Remove seeds from pointed gourds as much as possible
  3. Now heat oil in a kadai (cooking pot), add mustard paste, poppy seeds paste, salt and red chilli powder and fry for next 1-2 minutes
  4. Now take it in a bowl and rest it till temperature dropped
  5. Then fill the pointed gourd with that fried paste and then deep fry those pointed gourds till it is cooked perfectly
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