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Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)
Potol Aloo Posto (Potato pointed gourd fry with poppy seeds)

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When searching for a convenient nutritious snack, do not forget about yogurt. Eating fat free yogurt in place of a wholesome larger lunch is not a good idea. Low fat yogurt helps make a fantastic snack, nevertheless. It contains tons of calcium, proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive system work appropriately depending upon the culture used to produce it. Yogurt combines wonderfully with nuts and seeds. This minimizes your sugar consumption without minimizing the taste of your snack.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to potol aloo posto (potato pointed gourd fry with poppy seeds) recipe. You can cook potol aloo posto (potato pointed gourd fry with poppy seeds) using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Potol Aloo Posto (Potato pointed gourd fry with poppy seeds):
  1. Take 500 gm potato cut into cylindrical shape
  2. Take 300 gm pointed gourd peeled and cut into two halves vertically
  3. You need 1 cup paste of poppy seeds
  4. Take 8 green chillies slitted
  5. You need Salt as required
  6. Get Mustard oil as required
  7. Provide 1 teaspoon panch phoran
  8. You need 1 teaspoon turmeric powder
Steps to make Potol Aloo Posto (Potato pointed gourd fry with poppy seeds):
  1. Heat some oil in a wok and add the panch phoran. Let it splutter.
  2. Add the potatoes, pointed gourd, slitted green chillies, salt and turmeric powder.
  3. Fry them in a high flame until light brown in colour.
  4. Add the poppy seeds paste, 1/2 cup of water and cover it with a lid.
  5. Uncover the wok when the water evaporates.
  6. Again fry it for a while by adding some mustard oil.
  7. Remove it from the flame and serve hot with steamed rice.

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