Ingredients:
- 500gm:Potol
- 1 and ½ tbsp:Grated coconut
- Posto (white poppy seeds): 1tbsp
- Black mustard: 1tsp
- Yellow mustard: 2tsp
- Yogurt: 1-2tbsp
- Salt to taste
- Turmeric powder: ½ tsp
- Green chilies: 6
- Kalojire/kalonji: ¼ tsp
- Mustard oil
- Sugar to taste
Method:
Wash and clean the potol. Peel them. Cut each diagonally. Take a non stick pan. Add some mustard oil. When the oil is hot add the potol. Sprinkle some salt and turmeric powder and fry till tender. Keep the fried potol aside.
Make a paste of the poppy seeds. To make a nice smooth paste either you can dry grind the seeds then add water to it or soak the poppy seeds at least for 2hrs, strain the water and then grind to a smooth paste.
Make a paste of both the mustard seeds. Soak the seeds at least for 2hrs, wash the seeds in a strainer, and add a green chili and a pinch of salt while grinding the mustard seeds.
Make a paste of the grated coconut. Beat the yogurt with a little sugar and water. Keep aside.
Add kalojire/kalonji to the remaining oil. As the black seeds spatters add coconut paste. Cook till it releases oil.
Add the yogurt. Cook in low-medium flame. Cook for 5-6min till the yogurt is cooked.
Add the poppy seed paste and the mustard seed paste.
Add green chilies. Add salt,sugar,turmeric powder.
Mix well. Add the fried potol.
Cover and cook for 7-8min. stir in between. I did not add water to the gravy, but if you think the gravy is turning too dry just sprinkle a little water. Add a little mustard oil. Serve with hot rice.
