Kosha Potol r Jhaal.

Its a typical menu generally served as one of the common items of Bengali's Kitchen.

INGREDIENTS:

Potol de-skinned and cut to half (4-5).

Poopy seeds paste (1 TBs).

Mustard seeds paste (1 TBs).

Chopped onions (1).

Salt to taste.

Turmeric powder (a pinch), Red chilli powder (1 Tsp).

Mustard oil (5-10ml).

Green chillies (2-3).

PROCEDURE:

Heat oil in a pan add onions and potol and fry them, add salt, turmeric paste, red chilli powder, poppy seeds paste, mustard paste, green chillies, add little water and close the lid and allow it to cook till potol gets cooked and softer, now add little oil and off the flame.

Serve it hot with steamed rice.