Aloo Posto ......

Poppy seed finds a place in many cuisines the world over. It is a historical ingredient that was used for various medicinal values. They are believed to promote fertility and wealth, act as a sedative and aid sleeping.

Posto as it is known in Bengali is loved by everyone. Traditionally it is cooked as an accompaniment to deseeded black lentil (kolai er dal) and  rice.

Now, the most popular posto dish is the Jhingey(Ridge gourd) posto but the one loved at my home is this one…

You may try the Jhinge posto recipe by replacing the potatoes with diced gourd and then you don’t need to add any water.

It is also very good for you in the summer months….

ALOO POSTO/ POTATOES COOKED WITH POPPY SEED PASTE                        Serves 2

Ingredients

Potato cubed – 1large or 2 medium

Khus khus / poppy seed paste – 3 tblsp
Mustard seed paste - 1 tsp

Green chilli – 1 tsp chopped

Turmeric pdr – ¼ tsp

Panch Phoran – ½ tsp

Mustard oil – 2 tblsp

Salt – to taste

Water – ¼ cup

Method

1. Heat the oil and add the panch phoran and let it crackle.

2. Add the diced potatoes and fry for a minute on high heat.

3. Lower to medium heat. Pour in the water and cover to cook the potatoes till they are almost done.

4. Add the pastes, turmeric pdr and the chopped chilli. Season with salt and cook stirring constantly till the potatoes are cooked.

5. Serve with hot steamed rice and a lemon wedge.

Note: You will get Panch Phoran by mixing equal parts of :

Black mustard seeds, Fenugreek seeds, Onion seeds,Fennel seeds and Cumin seeds.

© Rinki’s Kitchen 2013