Mustard Poppy Seed Potol Parwal Bengali

Method

1. 1

   Prepare the pointed gourd: Scrape the outer skin of each parwal lightly with a knife to roughen it — this helps the mustard paste cling. Cut each in half lengthwise.

2. 2

   Grind the mustard-poppy paste: Drain soaked yellow mustard seeds and poppy seeds. Grind together in a mixer with 2 green chilli, turmeric and salt. Add 3 tbsp water. Grind for 3 to 4 minutes to an extremely smooth, silky, pale yellow paste.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil until smoking. Reduce to medium.

4. 4

   Add panch phoron: Add panch phoron — all five seeds crackle. Add the slit green chilli.

5. 5

   Add the parwal: Add the halved parwal pieces. Stir to coat with the spiced oil.

6. 6

   Add the mustard-poppy paste: Add the ground paste. Stir gently to coat every parwal piece with the paste. The mustard-poppy paste is delicate — do not stir aggressively.

7. 7

   Add a splash of water: Add 3 tbsp water. Stir once. Cover the pan.

8. 8

   Cook until tender: Cook covered on medium-low heat for 12 to 15 minutes until the parwal is completely tender — a fork should slide through easily.

9. 9

   Remove lid and finish dry: Open the lid. Cook uncovered for 2 minutes to evaporate any remaining water. The preparation should be semi-dry — the mustard paste coating each piece of parwal with a creamy, aromatic film.

10. 10

    Add raw mustard oil and serve: Add 2 tbsp raw mustard oil over the top without mixing it in — the raw oil adds the sharp, finishing pungency. Serve with steamed rice.

11. 11

    Note: Potol er Dalna with mustard paste is one of the most Bengali ways of cooking pointed gourd — using the mustard-poppy seed paste as the primary sauce element. Parwal (potol in Bengali) is one of the most seasonal and prized vegetables of Bengal — found from late spring to early monsoon. The combination of pointed gourd with the pungent mustard paste is a preparation that other cuisines do not have.