Pointed gourd/Parwal/Parval/Potol in Mustard Paste

I love eating potol from childhood, after spending quality time with my Family in Kolkata i am here in Bangalore again cooking food.....today morning after relaxing for 12 hrs, tried cooking my favourite Potol in Mustard sauce.

For this Take raw potol peel it from outside and cut it into half diagonally in boat shape (3-4 pieces) and then take half teaspoon of turmeric and salt according to taste and keep it aside for 10 mins.

In a pan take 2-3 teaspoon of Mustard oil and shallow fry this till the potol is golden brown and then keep it aside.

In a separate pan take 30 gms of dry mustard powder from sunrise and 60 gms of dry coconut powder and maggi coconut milk (1 tea spoon) and form a paste with 40 ml of water.

If Mustard powder is not available grind 40 gms of mustard seed with 2 green chillies with water quantity sufficient to make thick paste 

In the same pan add one tea spoon of mustard oil and after the oil has heated up add mustard seeds and allow them to flutter and two green chillies which are split ted in centre then put the Mustard paste and then allow to boil for 1 min and then add the fried potol and cook for 6-8 mins and then add salt accordingly and then serve it with hot steamed rice.

 I made a dry sabji but you can make a curry :)

Happy eating over the weekend!