Every day when you see the sun setting over the Hudson there seems to be a part of your heart which sails away to those sunsets over Princep Ghat. While still I’m starting to groove to the American way of life, every cell within me drags me to those dusty roads of Kolkata.
While the chicken teriyaki tastes good, and the brownies softer than ever, I still miss the alu posto and the soft warm rasogollas. Talking about posto, the only thing over which the Ghotis and Bangals never fight or do they?
The ways in which poppy is used in Bengali recipes is just uncountable. Bongs can kill for their soul alu posto. The soft bite sized potatoes cooked in gravy of poppy paste – will surely tickle all your taste buds. Posto goes with alost all vegetables, another very popular posto preparation is the posto begun. Chicken is also cooked in thick gravy of poppy and cashew nut.
When it comes to poppy the way you can cook it is innumerable. But, posto also is a killer when its all by itself. The posto vada or the posto bati is a common first course for almost all Bengali household. An easier version of the posto vada is the posto bhaja. It gets prepared in minutes and you can enjoy it with just war white rice.
- 1/2 cup poppy seeds
- 3-4 green chilies, chopped coarsely
- 2 cloves of garlic chopped coarsely
- 1/4 size small onion, chopped
- 1/4 teaspoon turmeric powder
- 1 tablespoon mustard oil
- Salt to taste
- Dry grind the poppy seeds to fine powder in a coffee grinder. Soak with salt and turmeric in 3 tablespoons warm water
- Heat oil in a skillet. Saute the onion and garlic. Add the poppy paste and green chili.
- Fry till the paste is little dried and the color changes to a darker shade
- Serve hot with warm white rice as a first course