Patol season is here and we are flooded with patol or parwal. I have so many recipes of patol, and still try to find something new every time I am opening my fridge. While planning for my cooking for today, initially I thought to make the patol posto , but while grinding the posto or poppy seed, added few bits of coconut to it and Narkel Posto Patol is born. It tasted fabulous, I must say.
Ingredients for Narkel Posto Patol
- Patol or parwal – 8-10
- Potato – 1
- Posto or poppy seed – 1 tbsp
- Coconut bits- 1 tbsp
- Green chili – 4-5
- Onion – 1, chopped
- Salt and turmeric – as required
- Kalo jire or nigella seeds – 1/2 tsp
- Sugar – 1 tsp
- Mustard oil for cooking
How to make Narkel Posto Patol
Soak the poppy seed in water for 30 minutes. Then make a paste with coconut and green chili. Keep aside.
Peel the vegetables and cut into fingers.
Sprinkle salt and turmeric to the vegetable. Then fry them lightly and keep aside.
In the same pan, heat mustard oil and add green chili and nigella seeds. Fry well.
Add chopped onion and fry till it changes color.
Now add the ground masala prepared earlier. Mix well.
Add salt and turmeric and fry the masala till oil comes out.
Pour a cup of hot water and let it boil.
Then return back the vegetables fried earlier.
Cook covered over low heat for 10 minutes till the vegetables are cooked through. Adjust the seasoning and add the sugar. Mix well.
Serve with rice and dal.
Note: I always keep some coconut handy in my pantry. Since it smells badly, if old, immediately after bringing it at home, I make sure to scrape it and store it in individual boxes. Then I stack them in the freezer section. Since they are kind of single serving pack, whenever required, I just pull one box from the freezer, defrost it and put it in the dish.