2 pounds baby potatoes peeled or yucan gold peeled
2 cups large chopped squash or pumpkin
2 tbsp mustard oil or vegetable oil
1 tsp nigella seeds
2 green chillies slit lengthwise
½ tsp turmeric powder
150mls water
½ tsp sugar
Salt to taste
Extra chillies for garnish (optional)
Instructions
Soak the poppy seeds in a bowl of hot water for 2 hours or overnight. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid, grind the poppy seeds with green chiies and salt to a smooth paste and set aside.
Par boil the potatoes until they are 50 percent cooked. Just for about 5 minutes. Set aside.
Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 10 seconds and add the potatoes and pumpkin. Mix well and fry for 2 minutes.
Add the turmeric powder and stir well. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add ½ cup of water and season to taste.
Bring to a boil and simmer with the lid on for 10 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry.
Serve with puris or a bowl of dal and rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/01/02/bengali-pumpkin-aloo-posto/