Back to 4 servings 10 potol (pointed gourd), young and fresh; peeled, ends snipped, halved lengthwise 2 medium potatoes, peeled and cut into wedges 0.25 cup poppy seeds (posto), soaked in hot water for 30 minutes, then drained 2 green chilies, 1 ground into the paste, 1 slit for finishing 0.25 tsp nigella seeds (kalo jeere), optional 1 dried red chili, optional 0.5 onion, thinly sliced; optional 0.25 tsp turmeric powder, optional, for tossing the potol 1 tsp sugar, optional salt, to taste 3 tbsp mustard oil, divided 2 tbsp grated coconut, optional
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1 Step 1: Scrape the skin off the potol, then peel strips in alternate lines and halve each lengthwise. Toss the potol and potato wedges with a pinch of salt (and turmeric, if using) and rest for 10 minutes.2 Step 2: Grind the soaked poppy seeds with one green chili, the grated coconut if using, and just enough water to make a thick, smooth paste.3 Step 3: Heat 2 tablespoons of mustard oil in a kadai or wok until smoking. Fry the potol and potato over medium-high heat until lightly golden with some brown spots, then remove and set aside.4 Step 4: Reduce the heat to medium. Add the remaining mustard oil, then temper the nigella seeds and dried red chili, if using, until fragrant.5 Step 5: Add the sliced onion and fry until soft and light pink to light brown.6 Step 6: Add the poppy seed paste with a splash of water and fry for 3 to 4 minutes, adding a little water if it gets dry, until the raw smell of the poppy seeds is gone.7 Step 7: Season with salt and sugar, then return the fried potol and potato and toss to coat.8 Step 8: Sprinkle in a little water, cover, and cook on low heat until the vegetables are fork tender, about 10 to 15 minutes. Finish with the slit green chili and a small drizzle of raw mustard oil.getsaucepan.com/r/32cdccf0-74b4-5820-8ddb-cfb7ac37a643
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