Fresh Pointed Gourds / Potol - around 25 to 30
Onion - 1/2 cup, chopped
Mustard Oil - 2 tbsp
Nigella Seeds / Kalo Jeera - 1 tsp
Green Chili - 3
Turmeric - 1/4 tsp
Poppy Seeds /Posto - 4 tbsp
Sesame Seeds - 1 tbsp
Soak the poppy and sesame seeds in water for at least an hour or preferably overnight. Add a little water, a pinch of salt and 1 green chili and grind in a mixer / blender to make a thick wet paste. Keep aside.
Trim both ends of the potol and cut into 4 pieces, lengthwise. Sprinkle turmeric and salt and mix well.
Heat a skillet with 1 tbsp mustard oil. Add the potols and cook on medium flame till they get brown spots and are almost cooked. Remove from heat. Alternatively, this step can be omitted and the potol can be cooked along with onions.
In the same pan, add another tbsp of mustard oil. Add the nigella seeds and chopped green chilies. Then add the chopped onion and cook till the onion becomes soft.
Now add the cooked potol / uncooked and poppy seeds paste and mix well with the spices. Cook on high flame for a few minutes.
Adjust the salt. Cover the pan and cook on low flame till the potol is soft and completely cooked.
Serve with steamed brown rice and dal.