### TranslatedIngredients: 15 Pointed gourd (Parval) - cut into wedges,3 to 4 Potatoes (Aloo) - skin peeled,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Dry Red Chilli,1/2 inch Ginger - finely chopped,1/2 cup Fresh coconut - grated,2 tablespoon Poppy seeds,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),2 Green Chillies - finely chopped,1 teaspoon Sugar,Salt - to taste,Mustard oil - as required for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 6 ### Cuisine: Bengali Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: We begin making Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe) heat the pan with oil and roast by adding methi,cumin, fennel,cloves,cardamom, dry red chilli along with ginger, grated coconut and poppy seeds. Fry till the aroma comes out.Cool and transfer it into a blender. Blend it to a fine paste and keep it aside.Heat oil in a kadai and saute the parawal with turmeric powder till it turns brown and softens.Remove and keep it aside. Keep the potatoes boiled and ready as well. With the leftover oil temper green chilies and add the (coconut-poppy seed) masala paste. Sprinkle the spice powders and fry till the oil comes out from the masala.Finally add the vegetables. Add water and cook it for some more time for about 10 minutes .Serve your delicious and spicy Aloo Potol Posto (Aloo Parwal in Poppy Seed Masala) with layered Lachaa Paratha.