Whole Pointed Gourd with Coconut & Poppy seeds

Name: Whole Pointed Gourd with Coconut & Poppy seeds
Ingredients: 10-12 parwal(pointed gourd); 1/2 cup grated coconut; 4 tbsp poppy seeds; 2 tbsp mustard oil; 3-4 green chillies; to taste Salt; to taste Sugar; as needed Nigella seeds

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Deepanjali Das @cook_12081198

Balasore

Narkel gota potol posto (whole pointed gourd with coconut & poppy seeds) is a popular bengali dish.

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10-12 parwal(pointed gourd)
1/2 cup grated coconut
4 tbsp poppy seeds
2 tbsp mustard oil
3-4 green chillies
to taste Salt
to taste Sugar
as needed Nigella seeds

Cooking Instructions

1

Scrap the parwal (pointed gourd). Chop off both the ends.
2

Now peel strips in alternate.Make slits in both ends.
3

Parwal should be intact.Wash & drain them. Toss them with salt & keep aside.
4

Grind poppy seeds,grated coconut & green chlli.Make a fine paste.Paste should be thick.
5

Heat mustard oil in a pan.Fry thr parwal till becomes light brown.Remove from the oil & keep aside.
6

Add 1 tbsp oil & add nigella seeds & green chilli.Then add masala paste. Fry well.
7

Then add the fried whole parwal,salt,sugar.Mix well.Add 1 cup of warm water.
8

Cover & cook till the parwal s are fully cooked & almost all the water has dried up.
9

Gravy should coat the parwals nicely & should not be runny.
10

Serve hot with plain rice....heaven!!