নিরামিষ নারকেল পটল| Narkel Potol #potolrecipe #shorts #bengalifood

This Niramish Narkel Potol (Parwal) tastes far better than your regular Potol Chingri or Doi Potol.

The taste of posto (poppy seeds), coconut, and mustard oil is prominent in this Bengali recipe, making it an amazing culinary creation.

I never hated potol because my mother used to make this niramish Bangali dish every year during potol season.

This is my mother’s recipe, and I take no credit for recreating this dish.

Beginner’s Tips:

Don’t overcook the poppy and mustard seed paste — it will ruin the flavour. Sauté just until the rawness goes away.
Shallow fry the pointed gourd (parwal) to retain its texture.
Cook for only 5–7 minutes after adding all the ingredients.
Drizzle a little mustard oil on top before serving.

Видео নিরামিষ নারকেল পটল| Narkel Potol #potolrecipe #shorts #bengalifood канала Burping Bengalis