The pointed gourd is a popular vegetable in India. different people from different region use this to make different dishes across the country. Sorse potol is one of those traditional dishes. This parval sabji with mustard paste is a popular traditional dish in Bengal.
Sorse potol is the best to have with rice. Some people like to have this along with rice & lentils curry (plain dal curry). Most Bengali people love to have some fries, flitters along with dal curry & plain rice. So it brings a different taste to have this instead of any other plain fries (brinjal, potato etc) or flitters (daler bora, beguni, pakoda etc).
This awesome parval sabji (sorse potol) is famous in both West Bengal and Bangladesh. Me too, like this sorse potol a lot. I often have this at my home. This one is very simple, easy to make pointed gourd dish.
Sorse potol recipe
- 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)
- 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
- Remove seeds from pointed gourds as much as possible
- 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
- Now take it in a bowl and rest it till temperature dropped
- Then fill the pointed gourd with that fried paste and then deep fry those pointed gourds till it is cooked perfectly